Teriyaki Salmon Sushi Bake for Two

Imagine tender flakes of teriyaki-glazed salmon nestled in a bed of seasoned sushi rice, topped with a creamy layer of spicy mayo and melty cheese, then baked to golden perfection. This Teriyaki Salmon Sushi Bake for Two transforms traditional sushi flavors into a comforting, shareable casserole that’s perfect for date night or an elevated weeknight dinner. The contrast between the sweet-savory teriyaki, rich salmon, and tangy toppings creates an irresistible fusion dish that’s surprisingly simple to make. You’ll learn how to create restaurant-quality flavors at home with minimal effort and maximum impact.

Why You’ll Love This Recipe

This Teriyaki Salmon Sushi Bake for Two is a game-changer for sushi lovers who want the flavors without the rolling skills. The dish offers an incredible contrast of textures—crispy nori sheets for scooping, fluffy seasoned rice, tender salmon with caramelized edges, and that incredible melted cheese layer that pulls apart in satisfying stretchy strands. It’s the perfect balance of comfort food and sophisticated flavors.

What makes this dish special is its versatility and ease. Unlike traditional sushi that requires precise technique, this deconstructed version forgives imperfections while delivering all the flavors you crave. The individual-sized portions make it perfect for an intimate dinner, eliminating leftovers and ensuring each bite is fresh and delicious. Plus, the presentation in two personal casseroles creates an impressive visual that belies the recipe’s simplicity.

Ingredients

For the Sushi Rice:

• 1 cup (200g) short-grain sushi rice, rinsed until water runs clear
• 1¼ cups (295ml) water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

For the Salmon:

• 8 oz (226g) fresh salmon fillet, skin removed
• 2 tablespoons teriyaki sauce, plus extra for drizzling
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger

For the Toppings:

• 2 tablespoons Japanese mayonnaise
• 1 teaspoon sriracha (adjust to taste)
• ½ cup (56g) shredded mozzarella cheese
• 2 tablespoons thinly sliced green onions
• 1 tablespoon toasted sesame seeds
• 2 sheets nori, cut into quarters for serving
• Optional: sliced avocado, cucumber, and tobiko (flying fish roe)

Pro Tips

Perfect Sushi Rice Technique: The foundation of any great sushi bake is properly prepared rice. After rinsing your rice until the water runs clear (this removes excess starch), let it sit in the strainer for 15 minutes before cooking. This allows the grains to absorb moisture evenly. Once cooked, gently fold in the seasoned vinegar mixture with a wooden spoon using a cutting motion rather than stirring, which can make the rice mushy.

Salmon Preparation Secret: For the most flavorful salmon, marinate it in the teriyaki sauce for at least 30 minutes before baking. For an even more tender result, brine the salmon in a solution of 1 tablespoon salt dissolved in 2 cups water for 15 minutes before patting dry and marinating. This quick brine helps the salmon retain moisture during baking and ensures it won’t dry out.

Layering Strategy: When assembling your Teriyaki Salmon Sushi Bake, press the rice firmly into your baking dishes to create a solid base that won’t fall apart when serving. However, avoid compressing it too much or you’ll lose the desired fluffiness. The key is to create distinct layers—rice, salmon, sauce, and toppings—so each component can be appreciated in every bite.

Instructions

Step 1: Prepare the Rice
Rinse the sushi rice in cold water until the water runs clear, then drain well. Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Meanwhile, mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 2: Season the Rice
Transfer the cooked rice to a large wooden or glass bowl (avoid metal as it can react with the vinegar). Drizzle the vinegar mixture over the rice while gently folding with a wooden spoon or rice paddle. Fan the rice as you mix to help it cool faster and create a glossy finish. Let the seasoned rice cool to room temperature.

Step 3: Prepare the Salmon
Preheat your oven to 375°F (190°C). Cut the salmon into 1-inch cubes and place in a bowl. Mix together the teriyaki sauce, sesame oil, and grated ginger, then pour over the salmon. Gently toss to coat and let marinate for 10-15 minutes while you prepare the other components.

Step 4: Make the Spicy Mayo
In a small bowl, combine the Japanese mayonnaise and sriracha, adjusting the amount of sriracha depending on your heat preference. Mix well until smooth and set aside.

Step 5: Assemble the Bake
Lightly grease two small oven-safe baking dishes or ramekins (about 4-5 inches in diameter). Divide the seasoned rice between the dishes, pressing down gently to create an even layer. Arrange the marinated salmon pieces evenly over the rice in both dishes. Drizzle with a little extra teriyaki sauce.

Step 6: Add Toppings and Bake
Spread the spicy mayo over the salmon layer, then sprinkle with shredded mozzarella cheese. Bake in the preheated oven for 15-18 minutes, until the cheese is melted and beginning to brown, and the salmon is cooked through but still moist.

Step 7: Garnish and Serve
Remove from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve immediately with nori sheets on the side for scooping. Add optional toppings like sliced avocado, cucumber, or tobiko if desired.

Variations

Spicy Tuna Sushi Bake: For a different seafood option, substitute the salmon with 8 ounces of sushi-grade tuna mixed with 1 tablespoon of sriracha and 2 tablespoons of mayonnaise. This creates a spicy tuna topping similar to the popular sushi roll. Follow the same assembly instructions but reduce the baking time to just 10-12 minutes to prevent overcooking the delicate tuna.

Vegetarian Sushi Bake: Create a meat-free version by replacing the salmon with a mixture of diced avocado, thinly sliced shiitake mushrooms sautéed in teriyaki sauce, and julienned carrots. Add a layer of thinly sliced omelette for protein and authentic sushi flavor. This variation works beautifully with all the same toppings and maintains the essence of the Salmon Sushi Bake without the seafood.

California Roll Bake: Transform this Teriyaki Salmon Sushi Bake into a California roll-inspired dish by mixing imitation crab meat with a little mayonnaise and replacing the salmon layer. Add thin slices of avocado under the cheese layer and sprinkle with toasted sesame seeds. This familiar flavor combination appeals to those who prefer milder seafood flavors.

Storage and Serving

The Teriyaki Salmon Sushi Bake for Two is best enjoyed immediately after baking when the cheese is still melty and the contrasts between warm toppings and rice are at their peak. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave at 50% power to prevent the salmon from becoming tough.

For an impressive presentation, serve each portion in its original baking dish on a larger plate with neatly arranged nori quarters, a small dish of soy sauce, and a pair of chopsticks. Consider adding a side of pickled ginger and a small dab of wasabi to complete the sushi experience.

This dish pairs beautifully with a simple cucumber salad dressed with rice vinegar and sesame oil. For a more substantial meal, serve alongside miso soup or edamame. A chilled sake or crisp white wine like Sauvignon Blanc complements the savory-sweet flavors perfectly.

FAQs

Can I use leftover cooked salmon for this recipe?
Yes, you can use leftover cooked salmon. Skip the marinating step and simply flake the salmon, then toss it with a tablespoon of teriyaki sauce before layering. Reduce the baking time to 10-12 minutes since you’re just heating through rather than cooking the salmon.

Is there a substitute for Japanese mayonnaise?
If you can’t find Japanese mayonnaise, mix regular mayonnaise with a teaspoon of rice vinegar and a pinch of sugar to approximate the tangy sweetness. For more authenticity, add a tiny drop of MSG if you have it.

Can I make this ahead of time?
You can prepare the components ahead of time (rice, marinated salmon, spicy mayo) and store them separately in the refrigerator. Assemble and bake just before serving for the best texture and flavor.

What can I use instead of mozzarella cheese?
A mild white cheese like monterey jack or even a mixture of cream cheese and cheddar works well. For a more authentic Japanese fusion flavor, try using shredded Quesillo or Oaxaca cheese which has a similar melt to mozzarella.

Is this recipe gluten-free?
Standard teriyaki sauce contains soy sauce, which has wheat. To make this recipe gluten-free, use tamari instead of regular soy sauce in your teriyaki sauce or purchase a gluten-free teriyaki sauce.

Conclusion

This Teriyaki Salmon Sushi Bake for Two is comfort food with a sophisticated twist — combining the familiar warmth of a baked casserole with the exciting flavors of sushi. It’s the kind of dish that transforms an ordinary evening at home into a special dining experience, perfect for date nights or when you want to treat yourself without the fuss of traditional sushi-making. Whether you’re a sushi enthusiast or simply looking for something new to try, this dish delivers big flavor with little effort. So pour yourself a drink, dig in with your nori “scoop,” and enjoy the perfect balance of textures and tastes in every bite.

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