Save My roommate walked in while I was demolishing a takeout sushi platter with a fork, questioned my life choices, and then immediately joined me. That chaotic moment sparked something, and before I knew it, I was obsessed with the idea of deconstructed sushi in casserole form. When the sushi bake trend hit social media, I finally understood what my kitchen had been trying to tell me all along.
I made this for my birthday dinner instead of going out, and my friends hovered around the oven like it was dispensing lottery tickets. The way the spicy salmon mixture bubbles and caramelizes on top creates these incredible crispy edges that everyone fights over. Now it's the most requested dish for every game night and potluck.
Ingredients
- 2 cups sushi rice: Short-grain rice is essential here for that sticky, cohesive texture that holds everything together
- 2 1/2 cups water: The perfect ratio for fluffy rice that absorbs all that seasoned vinegar
- 3 tablespoons rice vinegar: This gives the rice that authentic sushi flavor and helps it stick together beautifully
- 2 tablespoons sugar: Balances the vinegar and creates that familiar sweet-savory sushi rice taste
- 1 teaspoon salt: Enhances all the flavors and keeps the rice from tasting bland
- 450 g (1 lb) skinless salmon fillet: Fresh salmon flakes perfectly and absorbs the spicy marinade like a dream
- 1 tablespoon neutral oil: Prevents the salmon from sticking while it roasts
- 1/2 cup mayonnaise (preferably Kewpie): Japanese mayo has a richer, umami flavor that makes all the difference
- 2-3 tablespoons sriracha sauce: Adjust based on your heat tolerance, but dont be shy with it
- 1 tablespoon soy sauce: Adds depth and saltiness to the spicy salmon mixture
- 2 teaspoons toasted sesame oil: Gives that gorgeous aromatic finish
- 1 tablespoon finely chopped green onion: Fresh brightness that cuts through the rich salmon
- 1 sheet nori, crumbled: Sprinkled between layers for that ocean flavor throughout
- 1/2 cup shredded mozzarella cheese (optional): Creates the most incredible bubbly, golden crust on top
- 1 tablespoon toasted sesame seeds: For that restaurant-worthy finish and crunch
- 1 avocado, sliced: Creamy, cool contrast to the spicy salmon
- 3 sheets roasted seaweed snacks: The perfect vessel for scooping and eating
Instructions
- Prepare the Perfect Sushi Rice:
- Rinse your rice under cold water until it runs clear, then combine with water in your rice cooker or pot. Cook according to package directions until perfectly tender.
- Season the Rice:
- While rice cooks, heat rice vinegar, sugar, and salt in a small saucepan until dissolved completely. Pour over warm rice and fold gently, letting it cool slightly.
- Roast the Salmon:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment. Place salmon on the sheet, brush with oil, and bake for 12-15 minutes until just cooked through.
- Create the Spicy Mixture:
- Flake the cooled salmon with a fork, then combine with mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix until everything is well coated and the salmon is broken down.
- Build the Base:
- Lightly oil a 9x9-inch baking dish and spread your seasoned rice evenly across the bottom. Sprinkle crumbled nori over the rice for layers of flavor.
- Layer and Bake:
- Spread the spicy salmon mixture over the rice, then top with mozzarella if using. Bake for 10-12 minutes until everything is hot and the cheese is bubbly and golden.
- Garnish and Serve:
- Let it rest for 5 minutes, then top with sesame seeds, fresh avocado slices, and extra drizzles of sriracha and mayo. Serve warm with seaweed snacks on the side.
Save My friend who claims to hate cooked fish tried this and went back for thirds. The way the warm, spicy salmon mingles with the cool avocado and crisp seaweed creates this perfect bite that's impossible to stop eating. Now whenever I need to impress someone without spending hours in the kitchen, this is my absolute go-to.
Making It Your Own
Once you master the basic structure, this recipe welcomes endless variations. I've made it with crab, cooked shrimp, and even a vegetarian version with marinated mushrooms. The key is keeping the seasoned rice base and that creamy-spicy topping element, but the protein is completely up to you.
The Secret to the Best Texture
The contrast between textures is what makes this dish so addictive. Crunchy from the nori and sesame seeds, creamy from the salmon mixture and avocado, and that perfect sticky chew from the sushi rice. Make sure every layer has its own texture, and you'll understand why this went viral in the first place.
Serving Suggestions That Work
While seaweed snacks are the traditional vessel, dont be afraid to serve this in small bowls with chopsticks for a more casual presentation. The key is having something to scoop with, whether that's seaweed, cucumber slices, or even just a spoon.
- Set up a toppings bar with extra sriracha, mayo, and sliced cucumbers
- Serve with ice cold beer or a crisp white wine to cut the richness
- Make sure everyone gets some of those crispy edges from the pan
Save This dish started as a TikTok trend but earned a permanent spot in my dinner rotation because it actually delivers on comfort and flavor. Every time I make it, I'm reminded that the best recipes often come from breaking the rules and having fun in the kitchen.
Recipe Questions & Answers
- → Can I make this dish ahead of time?
Yes, you can prepare the sushi rice and the spicy salmon mixture separately a day in advance. Store them in airtight containers in the refrigerator. Assemble and bake just before serving for the best texture and warmth.
- → What kind of salmon is best for this bake?
Skinless salmon fillets are ideal for this preparation. You can use Atlantic or Sockeye salmon. Ensure it's fresh and flakes easily after baking for the best texture in your spicy mixture.
- → Can I adjust the spice level of the salmon?
Absolutely! The amount of sriracha can be tailored to your preference. Start with less and add more to taste. For a milder flavor, you can also use a sweeter chili sauce.
- → What are good alternatives for nori or seaweed snacks?
If you don't have nori, you can serve the sushi bake with cucumber slices, lettuce cups, or even on crackers for a different textural experience. The toasted sesame seeds also add a nice crunch.
- → How should I store leftovers?
Store any leftover sushi bake in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or oven until warmed through, though the rice may become a bit drier.
- → Can I substitute the mayonnaise?
Kewpie mayonnaise is highly recommended for its richer, tangier flavor, but any good quality regular mayonnaise will work. For a healthier option, you could try a light mayonnaise, though the flavor profile might change slightly.