Go Back

Salmon Sushi Bake

A comforting and flavorful baked dish that combines flaky salmon, seasoned sushi rice, and creamy Kewpie mayo, perfect for family gatherings or a cozy night in.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Japanese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 filets salmon filets Fresh, skinless filets work best.
  • 2 tablespoons olive oil Can substitute with melted butter.
  • 1.5 tablespoons soy sauce Tamari can be used for gluten-free.
  • 4 tablespoons Kewpie mayo Regular mayo can substitute but lacks unique flavor.
  • 1 cup sushi rice Short-grain rice can be substituted.
  • 1.5 cups water Adding more water can help with fluffiness.
  • 0.25 cup rice vinegar Apple cider vinegar is a decent substitute.
  • 2 tablespoons sugar Honey can provide a natural alternative.
  • 2 teaspoons salt Adjust to taste.
  • 1 tablespoon furikake seasoning Adds complex flavor; try homemade or skip if unavailable.
  • 2 tablespoons sriracha hot sauce Adjust based on heat preference.
  • 0.5 tablespoon white sesame seeds Can use just black sesame if preferred.
  • 0.5 tablespoon black sesame seeds Optional but recommended for visual contrast.
  • 6 pieces green onions, chopped Substitute with chives if needed.
  • 10 sheets nori sheets Wraps for serving; rice paper or lettuce can be alternatives.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare a sheet tray with parchment paper.
  2. Place the salmon on the sheet tray and thoroughly coat it with olive oil. Bake for 15 minutes or until the salmon is flaky and cooked through.
  3. Remove the salmon from the oven and shred it with a fork.
  4. In a bowl, combine the shredded salmon with soy sauce and 2 tablespoons of Kewpie mayo, then set aside.
  5. While the salmon bakes, prepare the rice by bringing rinsed sushi rice and 1.5 cups of water to a boil in a saucepan. Reduce the heat and cover, cooking until fluffy—about 15 minutes.
  6. In a separate medium bowl, whisk together the vinegar, sugar, and salt. Fold in the cooked rice and sprinkle in the furikake seasoning, combining well.
  7. Press the seasoned rice into a 9 x 11-inch baking dish.
Assembly and Baking
  1. Layer the saucy salmon atop the rice and drizzle the remaining Kewpie mayo and sriracha. Sprinkle white and black sesame seeds over the top.
  2. Bake for an additional 20 minutes until heated through, and flavors meld beautifully.
  3. Remove from the oven and finish with chopped green onions. Serve immediately with nori sheets for wrapping.

Notes

For added texture, broil the bake for a couple of minutes at the end for a slightly crispy top. Let the dish cool slightly before serving to enhance the flavor profile. Customize spice levels by adjusting the amount of sriracha sauce. Properly stored, it will keep for about 3 days in an airtight container.