Description
This Easy Teriyaki Salmon Sushi Bake is a delicious, comforting dish that transforms classic sushi flavors into a baked casserole form. Featuring seasoned sushi rice layered with teriyaki-flavored salmon and a creamy, mildly spicy mayo topping, it’s baked until golden and bubbly, then garnished with sesame seeds and green onions. Perfect for a simple yet impressive meal, it combines the savory umami of teriyaki with the hearty texture of baked salmon.
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Filling:
- 1 pound salmon fillets (skinless)
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger, minced
- 1/4 teaspoon black pepper
- 1/4 cup green onions, sliced (for garnish)
For the Topping:
- 1/2 cup mayonnaise (preferably Kewpie mayo)
- 1 tablespoon sriracha (optional, for spice)
- 1 tablespoon sesame seeds (for garnish)
- Nori sheets, cut into strips (for serving)
Instructions
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2 1/2 cups of water in a rice cooker or on the stovetop by bringing it to a boil, then reducing to low heat and simmering covered for 18-20 minutes until tender. In a small bowl, dissolve sugar and salt into rice vinegar. Once cooked, transfer rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool slightly.
- Prepare the Salmon Filling: Preheat your oven to 375°F (190°C). In a medium bowl, combine the skinless salmon fillets, teriyaki sauce, sesame oil, garlic powder, minced ginger, and black pepper. Flake the salmon into bite-sized pieces with a fork and mix thoroughly to coat evenly.
- Assemble the Sushi Bake: Grease a 9x13-inch baking dish. Evenly spread the seasoned sushi rice as the base layer in the dish. Top the rice with the teriyaki salmon mixture and spread evenly. In a small bowl, mix mayonnaise and sriracha until smooth, then spread it over the salmon layer.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the top is golden and bubbly. Remove from oven and sprinkle with sesame seeds and sliced green onions for garnish.
- Serve: Allow the sushi bake to cool slightly for a few minutes. Serve warm with strips of nori sheets to scoop, or enjoy on its own.
Notes
- Rinsing the sushi rice is important to remove excess starch and achieve sticky yet fluffy rice.
- Kewpie mayonnaise adds a richer, creamier texture, but regular mayo can be substituted.
- Sriracha is optional and can be adjusted or omitted depending on spice preference.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated in the oven or microwave.
- For extra texture, add diced cucumbers or avocado as a topping after baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-American Fusion
