Save The first time I made this, my roommate walked in mid-prep and asked why I was demolishing a perfectly good sushi order into a casserole dish. By the time it emerged from the oven, bubbling and golden, she was already setting the table with extra plates for neighbors who'd caught wind of something incredible happening in our kitchen.
I hosted a dinner party last winter where this disappeared in under seven minutes flat. My friend Sarah who swears she hates warm fish went back for thirds and later DMd me at midnight asking for the recipe because she was dreaming about it.
Ingredients
- Sushi rice: Short-grain rice is non-negotiable here because it creates that sticky texture that holds everything together
- Rice vinegar mixture: This seasoned vinegar transforms plain rice into sushi rice with that perfect balance of sweet and tangy
- Salmon fillet: Baking the salmon first concentrates the flavor and gives you those perfect tender flakes
- Kewpie mayonnaise: Japanese mayo has a richer eggier taste that makes all the difference but regular mayo works in a pinch
- Sriracha: Start with less than you think and taste as you go because the heat builds when baked
- Sesame oil: Just a teaspoon adds that wonderful nutty aroma that makes it taste restaurant quality
- Nori: Crumbling this directly into the rice layer ensures every bite has that ocean essence
- Mozzarella: Totally optional but creates this incredible cheesy crust that everyone fights over
- Fresh avocado: The cool creamy element against the hot spicy bake is what makes each bite complete
Instructions
- Prep your sushi rice:
- Rinse the rice until water runs clear then cook it according to your rice cooker or package directions. While it's still hot gently fold in the vinegar mixture and let it cool until it's warm but not steaming.
- Bake and flake the salmon:
- Rub that salmon with a little oil and bake at 200°C for about 12 minutes until it's just cooked through. Use two forks to flake it into bite-sized pieces letting it cool slightly so it doesn't overcook when mixed with the spicy sauce.
- Make the magic sauce:
- Mix together the flaked salmon mayo sriracha soy sauce sesame oil and green onions until you have this gorgeous pink mixture. Taste it and adjust the heat level because this is your last chance to calibrate the spice.
- Build your bake:
- Press that seasoned rice into the bottom of your baking dish like you're making a crust. Sprinkle the crumbled nori all over then spoon that spicy salmon mixture on top in an even layer. Add the mozzarella now if you're going that route.
- Bake until bubbly:
- Slide it into the oven for about 10 minutes just until everything is heated through and the cheese is melting and starting to turn golden in spots. The rice on the edges should get slightly crispy which is the best part.
- Add the finishing touches:
- Let it rest for five minutes because this thing comes out of the oven like molten lava. Top with sesame seeds arrange those beautiful avocado slices and drizzle with extra sriracha and mayo because more is always more here.
Save My sister made this for her book club and they spent the entire meeting discussing how they could turn every other favorite food into a bake format. Sometimes the best ideas come from being too hungry to bother with presentation.
Make It Your Own
I've made this with leftover rotisserie chicken in a pinch and honestly it's still fantastic. The real magic is in that spicy creamy sauce and the rice foundation everything else is just details.
Serving Strategy
Set up a little topping bar with extra cucumber pickled radish and more seaweed snacks. People love customizing their scoop and it makes the dish feel interactive and special.
Perfect Pairings
A cold crisp sake or dry white wine cuts through the richness beautifully. I also like serving a simple cucumber salad on the side to refresh the palate between bites.
- Miso soup makes this feel like a complete Japanese inspired meal
- Pickled ginger on the side adds that authentic sushi bar touch
- Save leftovers for breakfast because this is surprisingly amazing the next day
Save This dish started as a TikTok trend but it's earned a permanent spot in my dinner rotation because sometimes the most delicious things come from breaking all the rules.
Common Questions
- → Can I prepare this dish ahead of time?
You can prepare the seasoned rice and the spicy salmon mixture a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake just before serving for the best texture and flavor.
- → What type of salmon is best for this bake?
Skinless salmon fillets are ideal as they flake easily after baking. Wild-caught or sustainably farmed salmon will provide the best taste and texture for this dish.
- → How can I adjust the spice level?
The spice largely comes from the sriracha. Start with 2 tablespoons and add more to your preference. For less heat, reduce the sriracha; for more, increase it or add a pinch of chili flakes.
- → What are some alternative toppings?
Beyond avocado and sesame seeds, consider adding sliced cucumber, pickled radishes, masago or tobiko, a sprinkle of furikake, or even a drizzle of unagi sauce for different flavors and textures.
- → Is it necessary to use Kewpie mayonnaise?
While Kewpie mayonnaise offers a richer, slightly sweeter, and tangier flavor that complements this dish well, any good quality mayonnaise will work.
- → Can I use different proteins?
Absolutely! Cooked crab meat, imitation crab (kani), or even cooked shrimp can be substituted for the salmon. Ensure the protein is fully cooked and flaked before mixing with the spicy sauce.