Name: Teriyaki Salmon Sushi Bake Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Japanese
Ingredients: 8 oz Salmon (Try sockeye or Atlantic salmon for variety); 1/4 cup Teriyaki Sauce (Japanese BBQ sauce is a suitable alternative); 1 tbsp Brown Sugar (Can be omitted for a less sweet flavor); 1/2 tsp Kosher Salt (Table salt can be used in a pinch); 1 tsp Garlic Powder (Fresh minced garlic works wonderfully too); 2 cups Cooked Sushi Rice (Substitute with short-grain rice or jasmine rice if needed); 1 medium Avocado (Feel free to skip it for a simpler flavor); 2 tbsp Spicy Mayo (Mix mayonnaise with sriracha for an easy homemade version); 1 tbsp Furikake (Crushed nori or sesame seeds can be used instead); 1/4 cup Crispy Fried Onion Bits (Panko breadcrumbs are a great swap if desired); 2 tbsp Scallions (Chives can be used for a milder option)

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Introduction

This Teriyaki Salmon Sushi Bake is a delicious, comforting twist on traditional sushi. Combining tender, caramelized salmon with flavorful sushi rice and vibrant toppings, it’s an easy dish perfect for sharing. Ready in under 30 minutes, it’s a crowd-pleaser for any occasion.

This dish shows a white baking dish filled with a layer of white sushi rice at the bottom, topped with several pieces of cooked orange salmon that have a slightly crispy texture. On top of the salmon, there is a drizzle of pale orange creamy sauce, sprinkled with chopped green herbs and green onions. Small slices of light green avocado sit at the edges of the salmon pieces. The surface the dish is on has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Salmon (Try sockeye or Atlantic salmon for variety)
1/4 cup Teriyaki Sauce (Japanese BBQ sauce is a suitable alternative)
1 tbsp Brown Sugar (Can be omitted for a less sweet flavor)
1/2 tsp Kosher Salt (Table salt can be used in a pinch)
1 tsp Garlic Powder (Fresh minced garlic works wonderfully too)
2 cups Cooked Sushi Rice (Substitute with short-grain rice or jasmine rice if needed)
1 medium Avocado (Feel free to skip it for a simpler flavor)
2 tbsp Spicy Mayo (Mix mayonnaise with sriracha for an easy homemade version)
1 tbsp Furikake (Crushed nori or sesame seeds can be used instead)
1/4 cup Crispy Fried Onion Bits (Panko breadcrumbs are a great swap if desired)
2 tbsp Scallions (Chives can be used for a milder option)

Instructions

Step 1: Remove the skin from the salmon and cut into 1-inch cubes. In a mixing bowl, combine the salmon cubes with teriyaki sauce and kosher salt. Set aside to let the flavors meld.
Step 2: Firmly press the cooked sushi rice into the bottom of a small baking dish to form a flat base. Spread the salmon mixture evenly over the rice. Sprinkle garlic powder and brown sugar on top for added flavor.
Step 3: Preheat your broiler to high. Place the baking dish on the top rack and broil for about 6 minutes or until the salmon is caramelized and cooked through.
Step 4: Remove the dish from the oven carefully. Top with cubed avocado, drizzle spicy mayo over the top, then sprinkle furikake, crispy fried onions, and diced scallions.
Step 5: Serve immediately while hot to enjoy the blend of delicious textures and flavors.

Tips & Variations

Use fresh minced garlic instead of garlic powder for a more aromatic flavor.
Skip the avocado for a simpler version or substitute with cucumber slices for crunch.
Try swapping teriyaki sauce with a homemade soy-ginger glaze for a personalized touch.
Substitute the crispy fried onion bits with toasted panko breadcrumbs to vary the texture.
Mix mayonnaise with sriracha yourself for a fresher spicy mayo topping.
Serve with pickled ginger and wasabi for a more authentic sushi experience.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at low temperature or under the broiler briefly to maintain the caramelized top, but avoid overheating to keep the avocado fresh. For best flavor, serve immediately after reheating.

How to Serve

A close-up view of a white rectangular dish filled with a layered sushi bake. The bottom layer is sticky white rice spread evenly, topped with a dark seaweed layer barely visible under thick pieces of baked salmon with a light orange sear. On top of the salmon, there is a creamy light beige sauce drizzled, fresh green chopped herbs, and small slices of bright green avocado tucked on the side. The texture shows a mix of fluffy rice, tender salmon, and smooth sauce with herbs scattered on top. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but make sure it is fully thawed and patted dry before mixing with the marinade to avoid excess moisture.

What can I substitute for sushi rice?

Short-grain rice or jasmine rice are excellent substitutes if sushi rice is unavailable. Just be sure to cook them well so they stick together nicely as a base.