Pin it My neighbor knocked on my door holding her phone with a TikTok video looping on screen, insisting I had to try this ridiculous sushi casserole thing. I was skeptical until I actually made it and watched my picky eater niece go back for thirds. The genius is in how it takes everything you love about sushi rolls and turns it into a shareable, no-rolling-required bake that somehow tastes even better. Now it's my go-to when I want to impress without the fuss of individual hand rolls.
I brought this to a potluck once and someone actually asked if I'd ordered it from a restaurant. The bubbling cheese on top, the kick of sriracha, and that pop of sesame made it look like something from a trendy fusion spot. My friend who hates cooking fish at home now makes this twice a month because it's genuinely foolproof. Watching people dig in with seaweed snacks like edible spoons never gets old.
Ingredients
- Sushi rice: The short grain stickiness is essential here, long grain rice will fall apart and ruin the texture you need for scooping.
- Rice vinegar: This is what gives the rice that authentic sushi tang, don't skip it or use regular vinegar as a substitute.
- Salmon fillet: Fresh is ideal, but I've used thawed frozen fillets in a pinch and they work just fine as long as you pat them very dry.
- Kewpie mayonnaise: The Japanese mayo is richer and slightly sweeter than American mayo, it makes a noticeable difference in flavor.
- Sriracha sauce: Start with less if you're heat-sensitive, you can always drizzle more on top after baking.
- Soy sauce: Adds umami depth to the salmon mixture, use low sodium if you're watching salt intake.
- Toasted sesame oil: A little goes a long way, it brings a nutty warmth that ties everything together.
- Nori sheet: Crumbling it over the rice layer adds that seaweed flavor without overwhelming the dish.
- Mozzarella cheese: Totally optional but it creates a gorgeous melty top that gets slightly golden and stretchy.
- Avocado: Adds creamy coolness that balances the spice perfectly, slice it fresh right before serving.
- Sesame seeds: Toasted ones have more flavor and a better crunch than raw seeds.
Instructions
- Prepare the sushi rice:
- Rinse the rice until the water runs completely clear to remove excess starch, this prevents gummy rice. Cook it in a rice cooker or pot with the water, then gently fold in the heated vinegar mixture while the rice is still warm so it absorbs properly.
- Bake the salmon:
- Brush the fillet lightly with oil and bake at 200 degrees C until it flakes easily with a fork, about twelve to fifteen minutes. Let it cool just enough to handle, then flake it into bite sized pieces.
- Make the spicy salmon mixture:
- Combine the flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix until everything is evenly coated and creamy, taste and adjust the sriracha if you want more heat.
- Assemble the layers:
- Press the seasoned rice firmly into the bottom of a greased baking dish to create a solid base. Sprinkle the crumbled nori evenly over the rice, then spread the spicy salmon mixture on top and add cheese if using.
- Bake and garnish:
- Bake for ten to twelve minutes until everything is hot and the cheese is melted and bubbling. Let it cool for five minutes, then top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayo before serving warm.
Pin it The first time I served this, my dad (who claims to hate anything spicy) ate an entire corner by himself and pretended he didn't. My mom caught him sneaking back to the kitchen for more with a seaweed snack in hand. It's become the dish that brings everyone to the table without any complaints, and somehow it tastes even better when shared.
Serving Suggestions
I love scooping this onto crispy roasted seaweed snacks like little edible boats, it adds crunch and makes it feel more like deconstructed sushi. You can also serve it with cucumber slices, pickled ginger, or even wonton chips if you want to get creative. A cold beer, sake, or a crisp white wine pairs beautifully with the rich, spicy flavors.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to two days, though the rice may firm up a bit. Reheat individual portions in the microwave for about a minute, or warm the whole dish covered in the oven at 180 degrees C for ten minutes. The flavors actually deepen overnight, so don't be surprised if day two tastes even better.
Variations and Swaps
If you're not a salmon fan, cooked shrimp, crab, or even imitation crab work wonderfully in the spicy mixture. I've also made a vegetarian version with marinated tofu and extra avocado that was surprisingly satisfying. For a crunchier topping, add panko breadcrumbs mixed with melted butter before baking, or sprinkle furikake seasoning over the finished dish for an extra umami punch.
- Try adding a layer of cream cheese between the rice and salmon for an even richer bite.
- Swap mozzarella for a Mexican cheese blend if you want a sharper flavor.
- Top with thinly sliced jalapeños if you really love heat.
Pin it This dish turned me into someone who actually looks forward to hosting dinners instead of stressing over them. I hope it does the same for you.
Recipe Questions & Answers
- → Can I make this ahead of time?
Prepare the seasoned rice and salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake when ready to serve for best results.
- → What can I substitute for salmon?
Cooked crab, imitation crab, or even shredded cooked chicken work well as alternatives. Adjust cooking time accordingly since pre-cooked proteins need less oven time.
- → Is this spicy?
The heat level is adjustable. Start with 2 tablespoons sriracha for mild-medium spice, or increase to 3 tablespoons for more kick. The creamy mayo helps balance the heat.
- → Can I use regular rice instead of sushi rice?
Short-grain white rice works, but sushi rice's sticky texture is essential for holding everything together. Long-grain varieties won't provide the same authentic consistency.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes. The rice may dry out slightly, so add a splash of water before reheating.