Teriyaki Salmon Sushi Bake: A Delicious and Easy Dish.

There is a specific kind of comfort that comes from a warm, communal meal that doesn’t require the precision of a professional chef. If you love the flavors of a classic salmon avocado roll but find the process of rolling sushi mats tedious and intimidating, the sushi bake is your solution. This Teriyaki Salmon Sushi Bake takes the core elements of high-quality Japanese-American fusion and deconstructs them into a creamy, savory, and shareable casserole.

I first encountered this dish at a potluck, and I was struck by how it managed to capture the essence of a premium sushi platter while being remarkably easy to serve to a crowd. By oven-roasting the salmon and rice together under a blanket of umami-rich toppings, you create a texture that is simultaneously soft, flaky, and crisp. It’s an approachable, modern classic that has quickly become a weeknight favorite for anyone who wants a dinner that feels special with minimal cleanup.

Ingredients

The Seasoned Rice Base

• 3 Cups Cooked Short-Grain Sushi Rice: It must be short-grain to ensure the rice sticks together.¹
• 3 Tablespoons Rice Vinegar: For that classic sushi tang.
• 1 Tablespoon Granulated Sugar: To balance the acidity.
• 1 Teaspoon Fine Sea Salt.
• 2 Tablespoons Furikake: A Japanese seasoning blend containing seaweed and sesame seeds.

The Teriyaki Salmon Layer

• 1.5 lbs Fresh Salmon Fillets: Skinned and deboned.
• 1/4 Cup Kewpie Mayo: This Japanese mayo is richer and sweeter than American versions.
• 2 Tablespoons Cream Cheese: Softened, to provide a velvety binder.
• 1/4 Cup Teriyaki Sauce: Use a thick, glaze-style sauce for the best consistency.
• 1 Teaspoon Sriracha: Adjust based on your preference for heat.
• 2 Green Onions: Finely sliced.²

The Toppings and Serving

• 1 Large Avocado: Thinly sliced or diced.
• 1 Small Cucumber: Sliced into matchsticks for a fresh, cooling crunch.
• Extra Teriyaki Sauce and Kewpie Mayo: For the final drizzle.
• Roasted Nori Sheets (Seaweed): Cut into small squares for scooping.³

Instructions

1. Prepare the Sushi Rice

While your rice is still warm, gently fold in the rice vinegar, sugar, and salt. Use a slicing motion with a spatula rather than mashing it to keep the grains intact. Once seasoned, press the rice firmly into an even layer at the bottom of a 9×13-inch baking dish. Sprinkle half of the furikake over the rice—this acts as a flavorful seasoning layer between the base and the fish.

2. Prepare the Salmon

Preheat your oven to 400°F (200°C). Place your salmon on a separate tray and bake for 10–12 minutes until it flakily gives way to a fork. Once cooked, transfer the salmon to a bowl and shred it into small chunks. Mix the shredded salmon with the Kewpie mayo, softened cream cheese, teriyaki sauce, sriracha, and green onions. The result should be a rich, spreadable mixture that smells deeply savory.

3. Layer and Bake

Spread the salmon mixture evenly over the rice base. Use the back of a spoon to ensure it reaches all the way to the edges of the pan. Sprinkle the remaining furikake over the top. Bake the entire dish for 15 to 18 minutes. For a professional touch, turn the broiler on for the last 2 minutes to get a slight char on the top of the salmon layer.

4. Garnish

Once the dish comes out of the oven, let it rest for five minutes. This allows the rice to set so it doesn’t fall apart when scooped. Drizzle generously with extra teriyaki sauce and Kewpie mayo in a cross-hatch pattern. Scatter the fresh cucumber and avocado over the top right before serving to maintain their cool, crisp texture.

5. Serve

The traditional way to eat a sushi bake is to scoop a spoonful of the warm rice and salmon onto a small square of roasted nori.⁴ Fold it up like a mini taco and enjoy the combination of the warm interior and the crisp seaweed shell.

Flavor & Texture Notes

The beauty of the sushi bake is the intentional temperature contrast. You have the warm, savory salmon and the slightly vinegared rice meeting the cool, buttery avocado and the refreshing snap of the cucumber.

From a flavor perspective, the umami from the furikake and nori is front and center, supported by the sweet-savory depth of the teriyaki glaze. The Kewpie mayo and cream cheese add a lush mouthfeel that mimics a “Spicy Salmon” roll, while the roasted nori provides a salty, oceanic crunch that ties the whole experience together.

Tips & Variations

• The Spicy Kick: If you enjoy heat, add diced jalapeños to the top or mix extra sriracha into the salmon blend.
• Crab Meat Addition: Many people love a “California” twist; try adding a layer of shredded imitation crab mixed with mayo underneath the salmon.
• Rice Tip: If you don’t have a rice cooker, ensure you rinse your sushi rice under cold water until the water runs clear. This removes excess starch and prevents the base from becoming a gummy block.
• Vegan Option: You can replicate this texture using mashed chickpeas or heart of palm mixed with vegan mayo and a splash of soy sauce.

Storage & Make-Ahead

• Refrigeration: This dish is best eaten fresh, but leftovers can be kept in the fridge for up to 2 days.
• Reheating: To maintain the texture, reheat individual portions in an air fryer or oven at 350°F until warmed through. The microwave works but can make the rice slightly tougher.
• Make-Ahead: You can prepare the rice and the salmon mixture a day in advance and store them separately. Assemble and bake when you are ready to serve. Do not add the avocado or cucumber until the moment you eat.

Serving Suggestions

This is a social dish, so place the baking pan in the center of the table with a large bowl of nori squares next to it. It pairs beautifully with a side of edamame seasoned with sea salt or a simple miso soup. For a drink, a chilled ginger ale or a light Japanese lager cuts through the richness of the mayo and salmon perfectly.

FAQ

Can I use canned salmon?

You can, but the flavor and texture will be significantly different. Freshly roasted salmon provides a buttery, flaky quality that canned varieties cannot match. If you must use canned, ensure it is very well-drained.

What if I can’t find Furikake?

You can make a quick version at home by mixing toasted sesame seeds, finely crumbled toasted nori, a pinch of sugar, and a pinch of salt.

Do I have to use Kewpie Mayo?

Kewpie is highly recommended because it uses only egg yolks and has a distinct umami flavor.5 Regular mayo is more acidic and less creamy, which can change the balance of the dish, though it will still work in a pinch.

Why is my rice falling apart when I scoop it?

This usually means the rice wasn’t pressed firmly enough into the pan or the wrong type of rice was used. Ensure you are using short-grain “Sushi Rice” and pack it down with a damp spatula before adding the toppings.

Conclusion

The Teriyaki Salmon Sushi Bake is a testament to the fact that great food doesn’t have to be complicated. It takes the sophisticated flavors of a sushi bar and brings them into the home kitchen in a way that is fun, interactive, and incredibly satisfying. Whether you’re feeding a family or hosting a group of friends, this dish offers a unique experience that encourages everyone to build their own perfect bite. It’s a low-stress, high-reward recipe that proves fusion cooking can be both easy and authentic. Enjoy the crunch of the nori and the richness of the teriyaki—it’s a combination you will find yourself coming back to again and again.