Save The first time my roommate brought this home from a TikTok deep dive, I was skeptical. A sushi casserole sounded like someone had given up on presentation entirely. But then that smell hit our kitchen and creamy spicy salmon met perfectly seasoned rice and I completely understood why this became a pandemic sensation. We ate standing up at the counter, seaweed sheets in hand, scraping the baking dish clean.
Last summer I made this for a backyard dinner when friends dropped by unexpectedly. Everyone hovered around the baking dish like it was some kind of magnetic force field. The best part was watching peoples faces when they took that first bite, that moment of realizing something so casual could taste this extraordinary.
Ingredients
- 2 cups sushi rice: Short-grain rice is non-negotiable here, it creates that sticky foundation that holds everything together
- 2 1/2 cups water: The ratio that gives you perfectly tender grains every single time
- 3 tablespoons rice vinegar: This brightens the entire dish and cuts through the rich salmon
- 2 tablespoons sugar: Balances the vinegar and mirrors traditional sushi rice seasoning
- 1 teaspoon salt: Enhances all the other flavors without overwhelming
- 450 g skinless salmon fillet: Fresh salmon transforms into something incredible when baked and flaked
- 1 tablespoon neutral oil: Keeps the salmon moist while it bakes
- 1/2 cup mayonnaise: Kewpie is worth hunting down but regular mayo works in a pinch
- 2 to 3 tablespoons sriracha sauce: Adjust this based on your comfort level with heat
- 1 tablespoon soy sauce: Adds that essential umami depth to the salmon mixture
- 2 teaspoons toasted sesame oil: This is the secret ingredient that makes people ask whats in it
- 1 tablespoon finely chopped green onion: Fresh bite that cuts through all the creaminess
- 1 sheet nori: Crumbled over the rice adds ocean flavor between the layers
- 1/2 cup shredded mozzarella cheese: Totally optional but that golden bubbly top is magical
- 1 tablespoon toasted sesame seeds: Essential for that final crunch and visual appeal
- 1 avocado: Creamy cool element that balances the spicy salmon perfectly
- 3 sheets roasted seaweed snacks: These become your edible utensils
- Additional sriracha and mayonnaise: For serving because more is always better
Instructions
- Prepare the sushi rice:
- Rinse the rice until water runs clear, then combine with water and cook until tender
- Season the rice:
- Heat vinegar, sugar, and salt until dissolved, then fold gently into the cooked rice and let cool slightly
- Bake the salmon:
- Brush salmon with oil and bake at 200°C for 12 to 15 minutes until cooked through
- Make the spicy mixture:
- Flake the cooked salmon and mix with mayonnaise, sriracha, soy sauce, sesame oil, and green onions
- Layer it up:
- Spread rice in an oiled baking dish, sprinkle with crumbled nori, then top with spicy salmon
- Melt and bubble:
- Add mozzarella if using and bake for 10 to 12 minutes until everything is hot and cheese is golden
- Finish with flourish:
- Let cool slightly then top with sesame seeds, avocado, and extra sauces before serving
Save This dish has become my go-to for comfort food that still feels special. Something about scooping warm salmon and rice onto crisp seaweed feels both indulgent and deeply satisfying.
Making It Your Own
The beauty of this recipe is how forgiving it is. Sometimes I add pickled ginger or masago for extra pop. Other times cucumber slices become the fresh element instead of avocado.
The Rice Foundation
Good sushi rice makes or breaks this dish. I learned the hard way that long-grain rice just does not work here. Spend the extra money on proper short-grain sushi rice and your future self will thank you.
Serving Strategy
Set up a little station with seaweed sheets, extra sauces, and any additional toppings you like. Let people build their own bites. It turns dinner into an interactive experience.
- Keep extra seaweed snacks nearby because people will want seconds
- Have small bowls for dipping sauce ready on the table
- This reheats surprisingly well for lunch the next day
Save Theres something joyful about food that doesnt take itself too seriously. This sushi bake proves that comfort food can be creative and delicious simultaneously.
Recipe FAQ
- → How do I get perfect sushi rice texture?
Rinse the sushi grain thoroughly until the water runs clear to remove excess starch. After cooking, gently mix in the seasoned vinegar while the rice is still warm to achieve that distinct, slightly sticky, and flavorful consistency.
- → Can I adjust the spice level in this dish?
Absolutely. The amount of sriracha is completely customizable. Start with less and add more to your preference. For a milder version, you can also increase the mayonnaise or reduce the sriracha.
- → What are some good substitutions for salmon?
For a different take, consider using cooked crab meat or imitation crab (surimi) instead of salmon. Cooked shrimp or even baked tofu could also work well for a unique flavor profile.
- → How should I serve this bake?
This dish is best served warm, straight from the oven. Scoop portions onto roasted seaweed snacks, or enjoy it as a standalone meal. Fresh avocado slices and an extra drizzle of sriracha and mayo make excellent garnishes.
- → Can I prepare any components ahead of time?
Yes, you can cook and season the sushi grain a day in advance, storing it in the refrigerator. The salmon can also be baked, flaked, and the spicy mixture prepared ahead of time, then assembled and baked just before serving.
- → What if I don't have Kewpie mayonnaise?
While Kewpie mayo is preferred for its rich, umami flavor, a good quality regular mayonnaise will work just fine. You might add a tiny pinch of sugar or a splash of rice vinegar to regular mayonnaise to mimic Kewpie's signature taste more closely.