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This sushi bake takes all those teriyaki salmon flavors you crave from restaurants and turns them into a mouthwatering, easy-to-share dish that's just right for a cozy dinner. Sticky rice topped with sweet-glazed teriyaki salmon comes together as a fantastic meal that brings Japanese-inspired taste right to your kitchen.
I came up with this when I was dying for sushi during quarantine but couldn't get to our go-to Japanese spot. The taste reminded us so much of our favorite rolls that we started making it every Friday night.
Ingredients
- Salmon: Pick fresh Coho salmon with its perfect mix of rich taste and soft texture. The meat should be firm and bright-colored at the market.
- Teriyaki Sauce: Gives you that classic sweet-savory Japanese taste. Go for a good store brand or mix up your own for the best flavor.
- Brown Sugar: Makes that yummy caramelized crust under the broiler. Go with dark brown if you want deeper flavor from the extra molasses.
- Kosher Salt: Brings out all the tastes while cutting the sweetness. Those bigger flakes spread out the saltiness more evenly.
- Garlic Powder: Adds light flavor that won't take over the delicate fish. Make sure it's fresh since it gets weaker over time.
- Sushi Rice: Makes the base of our dish with its clingy texture and light sweetness. Give it a good rinse before cooking for the right consistency.
- Avocado: Adds smooth creaminess and cool contrast next to the warm fish. Pick one that gives slightly when you press it.
- Spicy Mayo: Brings a nice kick and richness that pulls everything together. The better your mayo, the tastier this will be.
- Furikake: This Japanese mix adds savory depth and makes everything look pretty. Try to find kinds with seaweed and sesame seeds.
- Crispy Fried Onion Bits: Give a nice crunch and savory boost. Keep them sealed tight so they stay crispy.
- Scallions: Add brightness and nice green color. Stick with the green parts for milder onion flavor.
Step-by-Step Instructions
- Prepare The Salmon:
- Take all the skin off your salmon fillet with a good knife. Dice the salmon into one-inch chunks, trying to keep them all about the same size so they cook evenly. This part matters because smaller pieces soak up more flavor and cook faster.
- Create The Teriyaki Marinade:
- Mix your salmon chunks with teriyaki sauce and kosher salt in a bowl. Stir gently so all pieces get coated. Let them sit briefly while you work on the rice. The sauce will start soaking into the fish, giving it that sweet-savory flavor.
- Form The Rice Base:
- Put your hot sushi rice in a small baking dish. With slightly wet hands or a spoon, push it down firmly to make a flat, even layer. This solid base will hold your toppings and work like the rice in a sushi roll.
- Add The Salmon Layer:
- Spread your marinated salmon pieces evenly across the rice. Sprinkle garlic powder and brown sugar over the top. These will help make a tasty, caramelized topping when broiled.
- Broil To Perfection:
- Move your oven rack up high and turn on the broiler. Put your dish under the heat for about 6 minutes, but watch it closely so it doesn't burn. The salmon should get slightly caramelized on top while staying juicy inside. The sugar will melt into a nice glaze.
- Add Fresh Toppings:
- Take the dish out and top it right away. Put avocado chunks all over, squeeze some spicy mayo on top, and scatter furikake, crispy onions, and chopped scallions across everything. These cool, fresh toppings work great with the warm fish and rice.
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Furikake is truly the magic touch in this dish. I found it years ago at a Japanese store and now always keep some in my kitchen. The mix of seaweed, sesame, and umami flavors makes this taste just like something from a restaurant.
Make It Ahead
You can get parts of this sushi bake ready early for an even quicker dinner. Cook your rice up to a day before and keep it covered in the fridge. You can also mix up the teriyaki marinade and spicy mayo ahead of time. When you're ready to eat, just let the rice warm to room temp, put everything together, and broil for a fast meal that still tastes amazing.
Serving Suggestions
Bring this sushi bake to the table in its baking dish with small bowls of extra spicy mayo, soy sauce, and pickled ginger on the side. For a full meal, add some simple miso soup and a cucumber salad with rice vinegar dressing. Many folks like to scoop it up with nori sheets like hand rolls, or just grab a spoon to get all the tasty layers in each bite.
Ingredient Substitutions
Can't find salmon? Try this with sushi-grade tuna, cooked shrimp, or even fake crab for a California roll style. If you don't eat meat, swap the salmon for marinated tofu or mushrooms that you can broil. No furikake around? Make your own quick version with crumbled seaweed sheets, toasted sesame seeds, and a tiny bit of salt. Regular white rice works if you don't have sushi rice, though it won't be quite as sticky.
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This dish will definitely become your favorite way to wow someone special, mixing simplicity and fancy flavor in every mouthful.
Frequently Asked Questions
- → What can I use instead of teriyaki sauce?
No teriyaki sauce? Just mix soy sauce with a little honey or brown sugar. Japanese BBQ sauce works great too, as noted in the ingredients list. You can also throw together some soy sauce, mirin, and a bit of ginger for something pretty close to the real thing.
- → How do I make good sushi rice?
For good sushi rice, wash short-grain Japanese rice until the water looks clear, then cook it following the package directions. While it's still warm, carefully mix in a blend of rice vinegar, sugar, and salt. Cool the rice by fanning it as you mix to make it nice and shiny. Let it cool a bit before using it in your dish.
- → Can I swap out the fish type?
Sure, you can swap salmon for tuna, sea bass, or even cooked shrimp. Just make sure any fish you pick is sushi-grade if you want it less cooked in the middle. You can also try imitation crab or tofu if you want a meat-free option.
- → What's furikake and where do I get it?
Furikake is a tasty Japanese mix usually made with dried seaweed, sesame seeds, dried fish, sugar, and salt. You'll find it in the Asian foods aisle at many grocery stores, at Asian markets, or online. Can't find it? Just mix some sesame seeds, crumbled seaweed, and a tiny bit of salt instead.
- → How do I make hot mayo at home?
To make hot mayo at home, just stir 3 tablespoons of mayo with 1-2 teaspoons of sriracha (add more or less depending on how spicy you like it). Want more flavor? Add a few drops of sesame oil and squeeze in some lime juice. Stir until it's all mixed up and smooth.
- → Can I make this dish before I need it?
You can get some parts ready ahead of time. Cook your rice and let the salmon soak in marinade up to a day before. When you're ready to eat, put it all together and heat it up. But for the best taste, add the avocado, hot mayo, and crunchy toppings right when you're about to serve, as they taste way better fresh.