Save to Pinterest My roommate came home one night with her phone full of TikTok videos, insisting we had to try this thing called a sushi bake. I was skeptical at first because deconstructed anything sounds like a fancy way to avoid effort, but the moment that first pan came out of the oven, bubbling and golden, I understood the hype. The kitchen smelled like a sushi restaurant mixed with something comforting and baked, and we devoured half the pan standing at the counter with seaweed sheets in hand. It's messy, it's unconventional, and it's become my go-to whenever I want all the flavors of sushi without the rolling stress.
I made this for a birthday dinner once, doubling the recipe in a huge casserole dish, and people went wild. Half the group had never heard of a sushi bake, and the other half had only seen it online but never tasted one. We set out little stations with avocado, extra sriracha, and crispy seaweed snacks, and everyone built their own bites. It turned into this interactive, chaotic, delicious experience that felt way more special than just passing around plates.
Ingredients
- Sushi rice: This is the base that holds everything together, and rinsing it well is the difference between fluffy grains and a gummy mess.
- Rice vinegar, sugar, and salt: These three transform plain rice into that sweet-tangy sushi rice you crave, so don't skip the seasoning step.
- Salmon fillet: Fresh, skinless salmon bakes up tender and flakes beautifully into the creamy mixture.
- Mayonnaise, preferably Kewpie: Kewpie is richer and slightly sweeter than regular mayo, and it makes the salmon mixture taste authentic and silky.
- Sriracha sauce: Adjust this to your heat tolerance, but a little kick is what makes this dish exciting.
- Soy sauce and toasted sesame oil: These add depth and that unmistakable umami warmth that ties everything to sushi flavors.
- Green onion: Finely chopped, it adds a fresh, sharp note that cuts through the richness.
- Nori sheet, crumbled: Tucked between the rice and salmon, it adds that essential seaweed flavor without overwhelming the dish.
- Mozzarella cheese: Optional, but it melts into a golden, bubbling top layer that makes this feel like comfort food.
- Toasted sesame seeds: A nutty, crunchy garnish that makes every bite feel finished.
- Avocado: Creamy, cool slices balance the heat and richness perfectly.
- Roasted seaweed snacks: These crispy sheets are your edible spoons and add a satisfying crunch.
Instructions
- Prepare the sushi rice:
- Rinse the rice under cold water until it runs clear, then cook it in a rice cooker or pot with the water. Once it's done, gently fold in the warmed rice vinegar mixture and let it cool slightly so it's easier to spread.
- Bake the salmon:
- Brush the salmon with a little oil and bake it at 200 degrees Celsius until it flakes easily with a fork, about 12 to 15 minutes. Let it cool just enough to handle, then flake it into bite-sized pieces.
- Mix the spicy salmon:
- In a bowl, combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions, stirring until everything is creamy and well blended. Taste it and adjust the sriracha if you want more heat.
- Assemble the layers:
- Lightly oil a 9x9 inch baking dish, then press the seasoned sushi rice evenly into the bottom. Sprinkle the crumbled nori over the rice, then spread the spicy salmon mixture on top and finish with mozzarella if you're using it.
- Bake until bubbly:
- Slide the dish into the preheated oven and bake for 10 to 12 minutes, until the top is golden and bubbling. The cheese should be melted and the edges slightly crispy.
- Garnish and serve:
- Let it cool for a few minutes, then top with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm with roasted seaweed snacks on the side for scooping.
Save to Pinterest There's something about watching people scoop this onto seaweed sheets, their faces lighting up at the combination of creamy, spicy, and crunchy all at once. It's not precious or formal, it's fun and a little messy, and that's exactly why it works. This dish turned sushi into something I could share with a crowd without spending hours at the counter with a bamboo mat.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to two days, though the rice will firm up as it cools. Reheat individual portions in the microwave with a damp paper towel over the top to steam it gently, or warm the whole dish in a low oven until heated through. The texture won't be quite as creamy as fresh, but it's still delicious and the flavors deepen overnight.
Swaps and Variations
If you're not a salmon fan, cooked shrimp or lump crab meat work beautifully in the spicy mayo mixture. I've also made a version with imitation crab when I was on a budget, and it was just as satisfying. For a little crunch, try adding finely diced cucumber or pickled radish on top right before serving, and if you want it extra indulgent, mix in a spoonful of cream cheese with the salmon.
What to Serve Alongside
This is rich and filling on its own, but I like to serve it with a light cucumber salad dressed in rice vinegar and a pinch of sugar to balance the heat. Miso soup on the side makes it feel like a full Japanese-inspired meal, and if you're drinking, cold sake or a crisp white wine cuts through the creaminess perfectly.
- A simple seaweed salad adds a refreshing, briny contrast.
- Edamame sprinkled with sea salt is an easy, protein-packed side.
- Pickled ginger and wasabi on the table let everyone customize their heat level.
Save to Pinterest This sushi bake has become my answer to potlucks, last-minute dinner parties, and nights when I want something exciting without the fuss. It's proof that you don't need perfection to make something people remember.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the seasoned rice and salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for best results.
- → What can I substitute for the salmon?
Cooked crab, imitation crab, or even shredded cooked chicken work well. Shrimp is another excellent option if you prefer shellfish. Adjust cooking time accordingly.
- → Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make this gluten-free. Check your mayonnaise and other condiment labels to ensure they don't contain hidden gluten.
- → How spicy is this bake?
The spice level is easily adjustable. Start with 2 tablespoons sriracha for mild heat, or increase to 3 tablespoons for medium spice. Add extra sriracha on top when serving for those who enjoy more heat.
- → Can I freeze this bake?
Freeze the assembled unbaked casserole for up to 3 months. Thaw overnight in the refrigerator before baking. Already baked portions can be frozen and reheated, though the texture may be slightly different.
- → What's the best way to serve this?
Scoop portions onto roasted seaweed snacks for a handheld experience, or serve alongside steamed vegetables and miso soup. Some enjoy it over lettuce cups for a lighter option.