Save My neighbor knocked on my door one Tuesday evening with her phone in hand, showing me a video of bubbling, golden-topped rice that looked nothing like any sushi I'd seen. She said her daughter made her promise to try it, and somehow I got roped into the experiment. We stood in my kitchen, confused but curious, layering rice and spicy salmon into a baking dish like we were building some kind of edible architecture. When it came out of the oven, crispy on top and creamy underneath, we looked at each other and laughed because it actually worked. That night turned into an impromptu dinner party for two, and I've been making it ever since.
I brought this to a potluck once, skeptical that anyone would go for warm sushi in casserole form. Within twenty minutes, the dish was scraped clean and three people had asked for the recipe. One friend stood there with a seaweed snack in one hand, scooping directly from the pan, declaring it better than takeout. It became my signature bring-along, the thing people started requesting by name before I even asked what to make.
Ingredients
- Sushi rice: Short-grain rice is essential here because it holds together and gets just sticky enough to support all those toppings without turning mushy.
- Rice vinegar: This is what gives sushi rice that subtle tang, and heating it with sugar and salt ensures it dissolves evenly into every grain.
- Salmon fillet: Use fresh, sushi-grade if you can find it, but honestly, a good quality skinless fillet from the seafood counter works beautifully once it's baked and flaked.
- Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than regular mayo, and it makes the salmon mixture incredibly creamy, but standard mayo works in a pinch.
- Sriracha sauce: Start with two tablespoons and taste as you go, because heat tolerance varies and you can always add more after baking.
- Soy sauce: Just a tablespoon adds that umami depth without making the mixture too salty.
- Toasted sesame oil: A little goes a long way, so don't skip it, because it adds a nutty warmth that ties everything together.
- Nori sheet: Crumbling it over the rice layer adds that oceanic, sushi-bar flavor that reminds you this isn't just a regular casserole.
- Mozzarella cheese: Totally optional and not traditional, but it melts into a golden, bubbly top that people go wild for.
- Avocado: Creamy, cool slices on top balance the heat and add a fresh contrast right before serving.
Instructions
- Prepare the Rice:
- Rinse your sushi rice until the water runs clear, which removes excess starch and keeps it from turning gluey. Cook it with water in a rice cooker or on the stovetop, then fold in the warm vinegar mixture gently so the grains stay intact and glossy.
- Bake the Salmon:
- Brush the fillet lightly with oil and bake it at 200°C until it flakes easily with a fork, which should take about 12 to 15 minutes. Let it cool just enough to handle, then flake it into bite-sized pieces that will blend smoothly into the spicy mayo.
- Make the Spicy Salmon Mixture:
- Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl, stirring until everything is evenly coated and creamy. Taste it now and adjust the sriracha or soy sauce to match your preference.
- Assemble the Bake:
- Press the seasoned rice into the bottom of your greased baking dish, creating an even layer that will hold everything together. Sprinkle crumbled nori over the rice, then spread the spicy salmon mixture on top, and finish with mozzarella if you're using it.
- Bake Until Bubbly:
- Slide the dish into the preheated oven and bake for 10 to 12 minutes, until the top is golden and bubbling and the edges start to crisp slightly. Let it cool for five minutes so it sets up enough to scoop without falling apart.
- Garnish and Serve:
- Sprinkle sesame seeds over the top, arrange avocado slices, and drizzle with extra sriracha and mayo in thin zigzags. Serve it warm with roasted seaweed snacks on the side for scooping, or just grab a fork and dig in.
Save The first time I made this for my family, my uncle, who usually sticks to traditional sushi, took a hesitant first bite and then went back for thirds. He said it reminded him of the hand rolls he used to get in Tokyo, but easier and less formal. That's when I realized this dish has a way of making people feel comfortable and adventurous at the same time, which is exactly what good food should do.
Make It Your Own
Once you get the basic method down, this recipe becomes a canvas for whatever you're craving or have on hand. I've swapped the salmon for shredded imitation crab when I needed something budget-friendly, and it was just as satisfying. A friend of mine adds a thin layer of cream cheese under the salmon mixture, which sounds weird but tastes like a Philadelphia roll in casserole form. You can also throw in diced cucumber, pickled radish, or even spicy tuna if you want to mix up the flavor profile.
Serving and Pairing
I like to serve this straight from the oven while it's still warm and the cheese is melty, with a stack of roasted seaweed snacks on the side for scooping. It also works beautifully as a make-ahead dish for game nights or casual dinners, because you can assemble it in the morning and bake it right before everyone arrives. Pair it with cold sake, a crisp white wine, or even iced green tea, and you've got a meal that feels special without any fuss.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with foil or plastic wrap. I reheat individual portions in the microwave for about a minute, though the rice won't be quite as fluffy as it was fresh from the oven. If you want to crisp it up again, pop it under the broiler for a couple of minutes, watching closely so the top doesn't burn.
- Add fresh avocado and extra drizzle right before serving leftovers so they taste just as vibrant.
- If you're making it for a crowd, double the recipe and use a 9x13-inch dish instead.
- Don't skip the sesame seeds, because that nutty crunch on top makes a bigger difference than you'd think.
Save This dish taught me that some of the best recipes come from happy accidents and late-night internet rabbit holes. Every time I make it, someone asks how I came up with it, and I get to tell them the truth: I didn't, but I made it my own, and now you can too.
Recipe FAQs
- → Can I make this ahead of time?
Prepare the seasoned rice and spicy salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assembly and baking should be done just before serving for best texture and flavor.
- → What type of salmon works best?
Fresh, high-quality salmon fillets work excellently. Atlantic or sockeye salmon provide good flavor and texture. Ensure the salmon is thoroughly cooked before flaking for the mixture.
- → Is Kewpie mayo necessary?
Kewpie mayonnaise is preferred for its rich, umami flavor due to egg yolks, but regular mayonnaise works as a substitute. The taste will be slightly different but still delicious.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 175°C (350°F) for 10-15 minutes. The rice may dry out slightly, so adding a splash of water helps restore moisture.
- → Can I use brown rice instead?
Brown rice can be used, though cooking time and water ratios will need adjustment. The texture will be nuttier and less sticky than traditional sushi rice, but still pairs well with the spicy salmon topping.
- → What other toppings can I add?
Sliced cucumber, pickled radish, masago (capelin roe), sliced jalapeños, or furikake seasoning all make excellent additions. Drizzle with eel sauce or spicy mayo for extra flavor layers.