Save to Pinterest My neighbor knocked on my door holding her phone, asking if I could help her make that sushi thing from TikTok. We stood in my kitchen watching the video loop three times before realizing it was basically deconstructed sushi anyone could pull off. That afternoon turned into an impromptu dinner party, and by the time the dish came out of the oven, bubbling and fragrant, we had four more people crammed around my counter. Nobody expected a casserole to taste so much like their favorite spicy salmon roll.
I brought this to a potluck once, skeptical that a casserole dish of rice and fish would hold up next to lasagna and enchiladas. Within twenty minutes, people were hovering near the table, waiting for others to finish so they could go back for thirds. One friend admitted she didnt even like salmon until that night. The combination of warm rice, creamy spice, and cool avocado won over even the pickiest eaters, and I left with an empty dish and six requests for the recipe.
Ingredients
- Sushi rice: Short grain rice is essential here because it gets sticky and holds everything together, creating that authentic sushi texture you crave.
- Rice vinegar: This is what makes sushi rice taste like sushi rice, adding a subtle tang that balances the richness of the salmon.
- Salmon fillet: Use fresh, sushi grade if possible, though regular skinless fillets work beautifully once baked and flaked into the creamy mixture.
- Kewpie mayonnaise: The Japanese mayo is slightly sweeter and richer than American versions, and it makes a noticeable difference in flavor.
- Sriracha sauce: Adjust this to your heat tolerance, I usually start with two tablespoons and taste before adding more.
- Soy sauce: A small amount adds umami depth without making the dish too salty.
- Toasted sesame oil: Just a couple teaspoons bring a nutty aroma that ties all the flavors together.
- Nori sheet: Crumbling it over the rice layer adds that seaweed flavor you expect from sushi.
- Mozzarella cheese: Controversial but delicious, it melts into a gooey top layer that gets golden in the oven.
- Avocado: Fresh, creamy slices on top cool down the spice and add a buttery contrast.
- Toasted sesame seeds: A sprinkle on top adds crunch and a final touch of nuttiness.
Instructions
- Cook the Rice:
- Rinse your sushi rice until the water runs clear, this removes excess starch and prevents gummy rice. Cook it in a rice cooker or on the stovetop, then fold in the warmed vinegar mixture gently so you dont smash the grains.
- Bake the Salmon:
- Brush the fillet with a little oil and bake it until it flakes easily with a fork, about twelve to fifteen minutes depending on thickness. Let it cool just enough to handle, then flake it into bite sized pieces.
- Make the Spicy Mixture:
- Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Taste it and adjust the sriracha if you want more heat or mayo if you want it creamier.
- Layer the Baking Dish:
- Press the seasoned rice evenly into your greased baking dish, then scatter crumbled nori over it. Spread the spicy salmon mixture on top and sprinkle with mozzarella if youre using it.
- Bake Until Bubbly:
- Slide the dish into a preheated oven and bake until everything is heated through and the cheese is melted and golden around the edges. Let it rest for five minutes so it sets slightly and is easier to scoop.
- Garnish and Serve:
- Top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayo in zigzag patterns. Serve it warm with roasted seaweed snacks on the side for scooping.
Save to Pinterest The first time I made this for my family, my teenage nephew declared it better than any sushi restaurant. He went back for seconds, then thirds, and eventually just stood by the counter eating straight from the dish with a seaweed snack. Watching him discover something he genuinely loved, something I made in my own kitchen, reminded me why I cook in the first place. Food has this way of breaking through the usual dinner table silence and creating moments you remember long after the dishes are done.
Choosing Your Salmon
I used to overthink this, worrying whether I needed sushi grade or if frozen was okay. The truth is, since youre baking the salmon, you dont need sushi grade, any fresh skinless fillet from the grocery store works perfectly. I have used both wild and farmed salmon, and both turn out delicious, though wild tends to be a bit leaner and farmed is richer and more forgiving if you slightly overbake it. If you can only find frozen, thaw it in the fridge overnight and pat it very dry before baking to avoid excess moisture in your final dish.
Making It Ahead
This is one of those rare dishes that actually benefits from a little advance prep. You can assemble the entire thing up to the point of baking, cover it tightly, and refrigerate it for up to six hours before your guests arrive. When youre ready, just pull it out, let it sit at room temperature for fifteen minutes, then bake as directed, adding a few extra minutes if its still cold in the center. I have done this for game nights and potlucks, and it takes all the stress out of timing because you just slide it in the oven and forget about it until the cheese starts bubbling.
Serving Suggestions
The roasted seaweed snacks are my favorite vehicle for scooping, they add crunch and that authentic sushi flavor. You can also serve this with crispy wonton chips, cucumber slices, or even butter lettuce cups if you want to keep it lighter. Some people like to add pickled ginger and wasabi on the side, turning it into a full sushi experience.
- Offer small bowls of extra sriracha, mayo, and soy sauce so everyone can customize their heat and creaminess.
- Add thinly sliced radish or cucumber on top for a fresh, crunchy contrast.
- Pair it with a simple seaweed salad or miso soup to round out the meal.
Save to Pinterest This dish has become my go to whenever I want to impress without spending hours in the kitchen. It feels special, tastes indulgent, and somehow always brings people together around the table, talking and laughing while they build their perfect bite.
Recipe FAQs
- → Can I use frozen salmon for this dish?
Yes, thaw frozen salmon completely in the refrigerator before use. Pat dry with paper towels before baking to ensure proper texture.
- → What can I substitute for Kewpie mayonnaise?
Regular mayonnaise works well, though Kewpie adds authentic Japanese flavor. For closer taste, mix regular mayo with a splash of rice vinegar.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (350°F) for best texture, or microwave for quick warming.
- → Can I make this ahead of time?
Prepare rice and salmon mixture separately up to 1 day ahead. Assemble and bake just before serving for optimal freshness and texture.
- → Is the cheese traditional in sushi bakes?
Cheese is a modern Japanese-American fusion addition. While not traditional, it adds creamy richness and is entirely optional based on preference.
- → What other fish can I use instead of salmon?
Cooked crab, imitation crab, tuna, or cooked shrimp work excellently. Adjust cooking times if using pre-cooked seafood.