Teriyaki Salmon Sushi Bake: 5 Simple Steps to Delight

Teriyaki Salmon Sushi Bake is a delicious and easy-to-make dish that combines sushi rice and salmon with a creamy topping.

Scale

Cook Mode Prevent your screen from going dark

Rinse the sushi rice under cold water until the water runs clear.
In a rice cooker or pot, combine the rinsed rice and water. Cook according to instructions or bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture. Allow it to cool slightly.
Preheat your oven to 375°F (190°C).
Place the salmon fillet on a baking sheet lined with parchment paper. Brush with teriyaki sauce and sesame oil. Bake for about 15–20 minutes or until cooked through and flakes easily with a fork.
Once cooked, remove from the oven and let it cool slightly. Flake the salmon into bite-sized pieces.
In a greased 9×13-inch baking dish, spread the seasoned sushi rice evenly across the bottom.
Distribute the flaked salmon evenly over the rice.
In a small bowl, mix the mayonnaise and sriracha until well combined. Spread the mixture evenly over the salmon layer.
Sprinkle the chopped green onions over the top.
Bake in the preheated oven for 15–20 minutes, or until the top is golden and bubbly.
Remove from the oven and drizzle with additional teriyaki sauce, then sprinkle with sesame seeds and chopped green onions.
Allow to cool slightly before slicing into squares. Serve warm and enjoy.