Spicy Salmon Sushi Bake

My neighbor knocked on my door one Saturday holding her phone, a video looping on the screen. Layers of glossy rice, salmon so vibrant it looked airbrushed, cheese bubbling under the broiler. She asked if I could help her figure it out, and by dinnertime we had demolished an entire pan between us. That casserole sat on the counter for maybe eight minutes before we scraped the dish clean, laughing at how something so simple tasted like a celebration.

I brought this to a potluck once, skeptical anyone would go for deconstructed sushi in casserole form. Within twenty minutes, three people had asked for the recipe, and someone scraped the corners for the crispy rice bits. One friend admitted she'd never liked raw fish but couldn't stop eating this. It became my secret weapon for feeding groups who think they're picky.

Ingredients

• Sushi rice: Short grain rice is essential here because it gets sticky and holds together when you scoop it, plus it clings to the seasoning beautifully.
• Rice vinegar: This is what makes sushi rice taste like sushi rice, not just plain rice, so don't skip the sugar and salt either.
• Skinless salmon fillet: Fresh salmon works best, but I've used frozen in a pinch and it still turned out great as long as you pat it very dry before baking.
• Kewpie mayonnaise: The Japanese mayo is richer and slightly sweet, it makes the salmon mixture taste more authentic, though regular mayo works too.
• Sriracha sauce: Start with two tablespoons if you're cautious, you can always drizzle more on top but you can't take the heat back once it's mixed in.
• Toasted sesame oil: A little goes a long way, it adds that nutty aroma that makes the whole dish smell like a sushi restaurant.
• Nori sheet: Crumbling it between the rice and salmon gives you those salty, oceanic pockets of flavor in every bite.
• Mozzarella cheese: Totally optional and not traditional, but it melts into creamy, golden pools that people go crazy for.
• Avocado: I slice mine right before serving so it stays bright green and doesn't get mushy or brown.
• Roasted seaweed snacks: These double as edible spoons and add a satisfying crunch.

Instructions

Rinse and cook the rice:

Rinse the sushi rice under cold water, swishing it around until the water runs clear instead of cloudy. Cook it in a rice cooker or on the stove with the water, and while it steams, your kitchen will start to smell warm and comforting.

Season the rice:

Heat the rice vinegar, sugar, and salt in a small saucepan just until everything dissolves, then drizzle it over the hot rice and fold it in gently with a wooden spoon. Let it cool a bit so it's warm, not scalding, when you press it into the dish.

Bake the salmon:

Preheat your oven to 200 degrees Celsius, then lay the salmon on a parchment lined baking sheet, brush it with a little oil, and bake for 12 to 15 minutes. When it flakes easily with a fork and looks opaque all the way through, it's ready to shred.

Make the spicy salmon mixture:

Flake the baked salmon into a bowl, then mix in the mayo, sriracha, soy sauce, sesame oil, and chopped green onions until it's creamy and evenly coated. Taste it now and adjust the sriracha if you want more heat.

Assemble the layers:

Lightly oil a 9x9 inch baking dish, press the seasoned rice into an even layer on the bottom, then sprinkle the crumbled nori over it. Spread the spicy salmon mixture on top, and if you're using mozzarella, scatter it over the salmon.

Bake the casserole:

Slide the dish into the preheated oven and bake for 10 to 12 minutes, until everything is heated through and the cheese is melted and starting to bubble. The edges of the rice might get a little crispy, which is the best part.

Garnish and serve:

Let the bake cool for about five minutes so it sets up a bit, then top it with sesame seeds, avocado slices, and drizzle sriracha and mayo in zigzags across the top. Serve it warm with seaweed snacks on the side for scooping.

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The first time I made this for my family, my dad, who usually insists on traditional sushi, went back for thirds. He said it reminded him of the hand rolls we used to get at a little spot near the pier, except he didn't have to wrestle with chopsticks. My mom took photos of the casserole dish before we dug in, which is how I knew it was a real winner.

Getting the Rice Just Right

Sushi rice can be tricky if you've never made it before, but once you get the hang of the seasoning step, it becomes second nature. I used to think the vinegar mixture was optional, something fancy restaurants did for show. Then I tasted rice without it and realized it was the difference between boring sticky rice and actual sushi rice. The sugar balances the acidity, and the salt brings out the natural sweetness of the rice itself.

Choosing Your Salmon

I've tested this with wild salmon, farmed salmon, even the frozen fillets from the back of the freezer. Wild salmon has a deeper color and slightly firmer texture, but farmed salmon is fattier and makes the mixture extra creamy. If you're using frozen, let it thaw completely in the fridge overnight and pat it bone dry with paper towels before you bake it, or you'll end up with watery salmon that won't flake nicely.

Serving and Storing Tips

This dish is best served warm, right out of the oven when the cheese is still gooey and the rice hasn't had a chance to firm up too much. Leftovers keep in the fridge for up to two days, and I've reheated individual portions in the microwave with decent results. The rice does get a little chewier the next day, but the flavors deepen and meld together in a way that's actually pretty great.

• If you're meal prepping, assemble everything in the baking dish, cover it tightly, and refrigerate for up to 24 hours before baking
• You can freeze the unbaked casserole for up to a month, just thaw it in the fridge overnight and add a few extra minutes to the baking time
• Bring any leftover toppings like avocado and sriracha to the table so everyone can customize their servings

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Every time I pull this out of the oven, I'm reminded that the best recipes are the ones that make people lean in, ask questions, and stay at the table a little longer. It's messy, a little unconventional, and absolutely worth every minute.

Recipe FAQs

→ Can I make this ahead of time?

Prepare the rice and salmon mixture separately up to 24 hours in advance. Store in airtight containers in the refrigerator. Assemble and bake just before serving for the best texture and flavor.

→ What can I use instead of salmon?

Cooked crab, imitation crab, or even shredded cooked chicken work well as alternatives. The spicy mayonnaise mixture pairs deliciously with various proteins, making this versatile for different preferences.

→ Is Kewpie mayonnaise necessary?

While Kewpie mayonnaise offers a richer, umami flavor due to its egg yolk content, regular mayonnaise works perfectly fine. The difference is subtle, so use what's available or what you prefer.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes or until warmed through. The rice may dry slightly, so add a splash of water before reheating.

→ Can I freeze this dish?

Freezing isn't recommended as the rice texture changes significantly and the avocado garnish doesn't thaw well. This casserole tastes best fresh, though leftovers keep nicely in the refrigerator for several days.

→ How spicy is this dish?

The heat level is easily adjustable. Start with 2 tablespoons of sriracha for a mild-medium spice, or increase to 3 tablespoons for more kick. You can always serve extra sriracha on the side for those who prefer additional heat.