Save My roommate came home with her phone in one hand and a bag of groceries in the other, insisting we had to make something she saw online. I wasn't convinced until the smell of baked salmon and toasted sesame filled the kitchen. That first bubbly, golden-edged pan changed everything. Now it's the dish I make when I want to impress without the stress of rolling individual sushi. It disappears faster than I can scoop it onto plates.
I brought this to a potluck once, skeptical anyone would go for deconstructed sushi. Within twenty minutes, the dish was scraped clean and three people asked for the recipe. One friend stood by the pan with a seaweed snack in each hand, scooping directly from the corner. It became my signature bring-along after that. There's something about warm, melty cheese meeting cool avocado that just works.
Ingredients
- Sushi rice: Short-grain rice is essential here for that sticky, authentic texture that holds everything together when you scoop it.
- Rice vinegar: This is what gives sushi rice its signature tang, don't skip the sugar and salt mix or it tastes flat.
- Skinless salmon fillet: Fresh salmon bakes up tender and flakes beautifully, making the spicy mixture creamy without being mushy.
- Kewpie mayonnaise: Richer and slightly sweeter than regular mayo, it makes the salmon mix taste like it came from a real sushi bar.
- Sriracha sauce: Adjust this based on your heat tolerance, I go heavy but my sister uses half and it still tastes great.
- Toasted sesame oil: Just a couple teaspoons add deep, nutty warmth that ties all the flavors together.
- Nori sheet: Crumbled between the rice and salmon, it adds that unmistakable seaweed flavor without overwhelming the dish.
- Mozzarella cheese: Controversial but trust me, it melts into gooey pockets and gives the top a beautiful golden crust.
- Avocado: Cool, creamy slices balance the heat and add a fresh contrast right before serving.
Instructions
- Prepare the Rice:
- Rinse your sushi rice until the water runs clear, this removes excess starch and keeps it from turning gummy. Cook it in a rice cooker or on the stovetop, then fold in the warm vinegar mixture gently so the grains stay intact.
- Season and Cool:
- Let the rice cool slightly while you prep the salmon. It should be warm enough to spread but not so hot it melts everything on contact.
- Bake the Salmon:
- Brush the fillet lightly with oil and bake until it flakes easily with a fork, about twelve to fifteen minutes. Let it cool for a few minutes before breaking it apart so it stays in nice chunks.
- Make the Spicy Mixture:
- Combine flaked salmon with mayo, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix until it's creamy and every piece of salmon is coated.
- Layer the Baking Dish:
- Press seasoned rice evenly into a greased baking dish, then sprinkle crumbled nori over the top. This creates a hidden layer of umami that surprises people with every bite.
- Add the Salmon and Cheese:
- Spread the spicy salmon mixture over the nori and rice, then scatter mozzarella on top if you're using it. The cheese will bubble and brown, adding texture and richness.
- Bake Until Bubbly:
- Slide the dish into a preheated oven and bake for ten to twelve minutes until the top is golden and the edges are slightly crispy. Your kitchen will smell incredible.
- Garnish and Serve:
- Let it rest for five minutes, then top with sesame seeds, avocado slices, and drizzles of sriracha and mayo. Serve it warm with seaweed snacks on the side for scooping.
Save The first time I made this for my parents, my dad was skeptical about cheese in sushi. He took one cautious bite, then another, then went back for a second full scoop without saying a word. My mom laughed and said that was his highest compliment. Now he requests it every time he visits. It's funny how a dish born from a viral video can become a family tradition.
Choosing Your Salmon
I've tried this with both fresh and frozen salmon, and honestly, a good quality frozen fillet works beautifully as long as you thaw it properly in the fridge overnight. Look for bright color and avoid anything that smells overly fishy. If you're feeling fancy, ask your fishmonger for sushi-grade, but since you're baking it, regular salmon is completely fine. The key is removing the skin before baking so the texture stays smooth and the spices can really coat every flake.
Make It Your Own
This recipe is forgiving and loves substitutions. I've swapped salmon for lump crab when it was on sale, and my friend uses spicy tuna straight from the seafood counter. You can skip the cheese entirely for a lighter version, or go wild and add a layer of cream cheese under the salmon like a Philadelphia roll. Cucumber, pickled ginger, or even mango add pops of flavor and texture. One time I stirred in some furikake seasoning with the rice and it added this brilliant savory crunch.
Serving and Storing
I love putting out little bowls of extra toppings so everyone can build their perfect bite. Think sliced jalapeños, tobiko, microgreens, or even crispy fried onions. Leftovers keep in the fridge for up to two days, though the rice firms up when cold. Reheat gently in the oven at a low temp or microwave in short bursts, adding a splash of water to keep it from drying out.
- Serve with roasted seaweed snacks, crispy wonton chips, or even butter lettuce cups for scooping.
- Pair it with a cold Japanese lager, sake, or a citrusy white wine like Sauvignon Blanc.
- Double the recipe and use a 9x13 inch dish if you're feeding a bigger group.
Save This dish turned me into someone who hosts impromptu dinner parties, which is something I never thought I'd say. It's warm, comforting, and just exciting enough to feel special without demanding hours in the kitchen.
Common Recipe Questions
- → Can I use a different type of fish?
Yes, you can substitute salmon with cooked crab, imitation crab, or even cooked shrimp for a different flavor profile.
- → Is the mozzarella cheese necessary?
The mozzarella is optional. It adds a creamy, melty texture, but the dish is delicious without it for a more traditional sushi flavor.
- → How do I adjust the spice level?
Start with 2 tablespoons of sriracha and taste the salmon mixture. Add more gradually until it reaches your preferred heat level.
- → Can I make this ahead of time?
You can prepare the rice and salmon mixture separately and refrigerate them. Assemble and bake just before serving for best results.
- → What can I serve this with?
Serve on roasted seaweed snacks, with sliced cucumber, pickled ginger, or edamame on the side. Pairs beautifully with cold sake or crisp white wine.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C until warmed through.