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Salmon Teriyaki Sushi Bake | Cozy Oven-Baked Sushi Casserole Dinner

This salmon teriyaki sushi bake layers seasoned sushi rice with saucy baked salmon and bakes until bubbly for an easy, cozy sushi-night casserole. Serve warm with nori and fresh toppings for a crowd-pleasing meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

Ingredients

  • 2 cups sushi rice, rinsed until water runs clear
  • 2 1/4 cups water
  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon fine salt
  • 1 tablespoon toasted sesame oil (optional)
  • 2 tablespoons furikake
  • 1 1/2 pounds salmon fillet, skin removed
  • 1/3 cup teriyaki sauce
  • 2 tablespoons Japanese mayo (Kewpie) or regular mayo
  • 1–2 teaspoons sriracha, to taste
  • 1 teaspoon grated ginger
  • 1 clove garlic, grated
  • 2–3 tablespoons furikake, for layering/top
  • 2 green onions, thinly sliced
  • 1 small cucumber, finely diced
  • 1 avocado, sliced or diced
  • Extra teriyaki sauce, for drizzling
  • Mayo or sriracha mayo, for drizzling
  • Roasted seaweed snacks (nori), for serving
  • Toasted sesame seeds (optional)

Instructions
 

Instructions

  • Rinse the sushi rice until the water runs mostly clear and cook with the measured water in a rice cooker or on the stovetop.
  • Stir together rice vinegar, sugar, and salt until dissolved, warming gently if needed.
  • Transfer hot rice to a wide bowl, sprinkle with the vinegar mixture, and fold gently until glossy and slightly cooled.
  • Fold in toasted sesame oil if using and 2 tablespoons furikake.
  • Heat oven to 400°F (200°C), line a sheet pan with foil, and lightly oil it.
  • Pat the salmon dry, place on the pan, and mix teriyaki sauce, mayo, sriracha, ginger, and garlic.
  • Brush half of the sauce over the salmon and bake 10–12 minutes until it flakes easily.
  • Flake the salmon into large chunks and toss with the remaining sauce.
  • Lower oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Spread the seasoned rice evenly in the dish, sprinkle with a thin layer of furikake, and top with the saucy flaked salmon.
  • Drizzle with a little extra mayo and teriyaki if desired.
  • Bake 10–12 minutes until the edges bubble and the top looks glossy.
  • Top with green onions, cucumber, avocado, extra furikake, and sesame seeds, and serve warm with roasted nori sheets for scooping.

Notes

Adjust sriracha to taste or omit for mild heat. Use gluten-free teriyaki or tamari for a gluten-free version. Assemble rice and salmon layers up to 1 day ahead and bake before serving; add fresh toppings after baking. Store leftovers up to 3 days and reheat gently covered; add avocado and cucumber after reheating.