Description
Dive into sushi night without the rolling skills! This Teriyaki Salmon Sushi Bake brings all your favorite flavors together in one cozy, shareable dish that looks impressive but takes half the effort.
Ingredients
Scale
- 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
- 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
- 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)
Instructions
- Rinse sushi rice until water runs clear, then combine with water in a saucepan. Bring to boil, reduce to low heat, cover and cook for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer cooked rice to a wooden bowl and fold in vinegar mixture. Cool to room temperature.
- Preheat oven to 375°F (190°C). Cut salmon into 1-inch cubes and marinate in teriyaki sauce, sesame oil, and ginger for 10-15 minutes.
- Mix Japanese mayonnaise with sriracha to create spicy mayo sauce.
- Grease two small oven-safe dishes. Divide rice between dishes, pressing down gently. Top with marinated salmon pieces and drizzle with extra teriyaki sauce.
- Spread spicy mayo over salmon layer and sprinkle with mozzarella cheese.
- Bake for 15-18 minutes until cheese is melted and beginning to brown.
- Garnish with green onions and sesame seeds. Serve immediately with nori sheets for scooping.