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Salmon Sushi Bake

A layered, oven-baked take on sushi that combines sushi rice, seasoned baked salmon, creamy mayo, and a crunchy topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 420
Ingredients Method Notes

Ingredients
  

Sushi Rice
  • 3 cups cooked sushi rice (short-grain rice), warm Use short-grain sushi rice for the best texture.
  • 1/3 cup rice vinegar Combine with sugar and salt to season rice.
  • 2 tbsp sugar Used to season the rice.
  • 1 tsp salt Used to season the rice.
Salmon
  • 1 lb fresh salmon fillet, skin removed Season with kosher salt and black pepper.
  • 1/2 tsp kosher salt For seasoning the salmon.
  • 1/4 tsp black pepper For seasoning the salmon.
Spicy Mayo Topping
  • 1/2 cup mayonnaise (regular or Japanese Kewpie) Base for the spicy mayo.
  • 2-3 tbsp sriracha Adjust to taste for spiciness.
  • 2 tbsp soy sauce For seasoning the salmon.
  • 2 tbsp mirin (optional) For flavoring the salmon.
  • 1 tbsp sesame oil For brushing.
Crunchy Topping
  • 1/3 cup finely chopped green onions Mixed into spicy mayo.
  • 1/4 cup furikake or toasted sesame seeds For topping the rice.
  • 1/2 cup panko breadcrumbs, toasted Mixed with furikake for crunch.
For Serving
  • 4 sheets nori, cut into strips For wrapping slices.
  • Optional garnishes: sliced avocado, thinly sliced cucumber, pickled ginger, extra sriracha For added flavor and presentation.

Method
 

Preparation
  1. Rinse and cook the rice according to package instructions.
  2. Combine rice vinegar, sugar, and salt in a small saucepan over low heat to dissolve. Cool slightly and fold into warm rice with a wooden spoon. Set aside to reach room temperature.
  3. Preheat the oven to 400°F (204°C).
Baking the Salmon
  1. Place the salmon on a baking sheet lined with foil or parchment paper. Brush with a mixture of soy sauce and mirin. Bake for 10-12 minutes, or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C). Let cool slightly, then flake into large chunks.
Making the Spicy Mayo Topping
  1. In a bowl, mix mayonnaise, sriracha, and sesame oil until smooth. Taste and adjust heat. Stir in half the chopped green onions.
Assembling the Dish
  1. Spread the seasoned rice evenly in the bottom of the baking dish. Press gently to create a compact base. Sprinkle half the furikake over the rice.
  2. Scatter flaked salmon over the rice in an even layer. Drizzle or spoon the spicy mayo on top of the salmon, spreading with a spatula to coat evenly.
  3. Mix toasted panko with the remaining furikake and sprinkle over the mayo layer.
Final Steps
  1. Return to the oven and bake for 8-10 minutes, or until the topping is golden and bubbly.
  2. Remove from oven and let rest for 5-7 minutes to help the layers settle before serving.
  3. Use a spatula to cut or scoop squares. Serve with nori strips for wrapping, additional sriracha, and optional avocado slices.

Notes

For best results, refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (177°C) oven for 10 minutes to maintain texture.