There’s a comforting rhythm to the kitchen that can transform even the most mundane weeknight into a delightful culinary adventure. Imagine this: the rich, savory aroma of teriyaki mingling with the faint nuttiness of sesame oil fills the air as I pull my Teriyaki Salmon Sushi Bake from the oven. It’s not just a dish; it’s an experience that brings the vibrant flavors of sushi straight to my home without the fuss of rolling individual rolls.
After a hectic week where takeout began to dominate our dinner table, I longed for something that was both easy to prepare and soul-satisfying. This bake quickly became a family favorite, combining the flaky tenderness of salmon with creamy, spicy mayonnaise and perfectly seasoned sushi rice. It’s a dish that surprises many with its gourmet flair while being unbelievably simple. Whether you’re prepping for a gathering or looking to impress with minimal effort, this recipe fits the bill perfectly. Let’s dive into this delicious journey that will leave your taste buds dancing and your kitchen filled with love!
Why You'll Love This Teriyaki Salmon Sushi Bake
- This Teriyaki Salmon Sushi Bake is incredibly easy to prepare, making it the perfect solution for busy weeknights.
- The flavor combination of teriyaki and sesame oil creates a mouthwatering aroma that will leave everyone eager to dig in.
- It’s versatile enough to serve as a cozy family dinner or a crowd-pleaser at gatherings, making it suitable for any occasion.
- Plus, its stunning presentation with vibrant garnishes gives it a gourmet look that impresses without requiring any complicated techniques.
Teriyaki Salmon Sushi Bake Ingredients
Here’s what you’ll need to create this crowd-pleasing Teriyaki Salmon Sushi Bake.
For the Rice
• 2 cups sushi rice – vital for that authentic sushi texture and flavor.
• 2 1/2 cups water – ensures the rice cooks perfectly tender.
• 1/4 cup rice vinegar – adds a tangy kick that balances the dish.
• 2 tablespoons sugar – enhances the flavor of the rice perfectly.
• 1 teaspoon salt – brings all the flavors together harmoniously.
For the Salmon
• 1 lb salmon fillet (skinless) – the star of this dish, full of flavor and healthy fats.
• 1/4 cup teriyaki sauce – for a deliciously sweet and savory glaze.
• 1 teaspoon sesame oil – infuses a nutty aroma that complements the salmon nicely.
For the Topping
• 1 cup mayonnaise – adds creaminess and helps bind the flavors together.
• 1 tablespoon sriracha – provides a kick of heat; adjust to your taste!
• 1/4 cup chopped green onions – a fresh garnish that brightens the dish.
For Garnish
• 1 green onion (chopped) – adds a pop of color and flavor on top.
• 1 tablespoon sesame seeds – for added crunch and visual appeal.
• Extra teriyaki sauce – drizzle before serving for extra flavor punch.
How to Make Teriyaki Salmon Sushi Bake
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Rinse the sushi rice under cold water until the water runs clear. This step removes excess starch, ensuring that your rice is perfectly fluffy and not too sticky.
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Cook the rice by combining the rinsed sushi rice and water in a rice cooker or pot. Follow the rice cooker 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.
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Mix together the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in this vinaigrette mixture. Allow it to cool slightly for the best texture.
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Preheat your oven to 375°F (190°C) so it’s ready for baking your delicious creation.
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Prepare the salmon by placing the fillet on a baking sheet lined with parchment paper. Brush it generously with teriyaki sauce and sesame oil. Bake for about 15–20 minutes or until the salmon is cooked through and flakes easily with a fork.
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Flake the salmon into bite-sized pieces after letting it cool slightly. This ensures easy serving and perfect distribution in the bake.
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Spread the seasoned sushi rice evenly across the bottom of a greased 9×13-inch baking dish, creating a sturdy base for the layers.
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Layer the flaked salmon evenly over the rice, making sure every bite will have that lovely salmon taste.
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Combine mayonnaise and sriracha in a small bowl until well integrated. Spread this creamy mix evenly over the salmon layer for a rich, spicy kick.
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Sprinkle the chopped green onions over the top for a fresh finish that complements the dish perfectly.
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Bake in the preheated oven for 15–20 minutes, or until the top is golden and bubbly, inviting everyone to the table.
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Drizzle with additional teriyaki sauce after baking and sprinkle with sesame seeds and chopped green onions for extra flavor and presentation.
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Cool slightly before slicing into squares. Serve warm and enjoy the smiles around your dinner table!
Optional: Pair with a side salad for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Teriyaki Salmon Sushi Bake?
Elevate your sushi bake experience with the perfect accompaniments that complement its rich flavors and textures.
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Crispy Edamame: These lightly salted edamame pods provide a satisfying crunch that contrasts beautifully with the creamy sushi bake. Their fresh taste adds a layer of nuttiness that enhances the overall meal.
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Seaweed Salad: The subtle umami of seaweed salad brightens your plate, offering a refreshing, tangy element that balances the dish’s richness. Its texture adds an exciting twist, making every forkful unique!
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Miso Soup: A warm bowl of miso soup serves as a comforting starter, infusing your meal with traditional flavors. The broth’s deep umami notes beautifully align with the teriyaki glaze, creating harmony at the table.
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Cucumber Salad: A light cucumber salad dressed in rice vinegar brings a burst of freshness and crunch. Its crispness acts as a palate cleanser, refreshing your taste buds between bites of the sushi bake.
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Pickled Ginger: A side of pickled ginger offers a zesty pop that uplifts each bite, cleansing the palate and enhancing flavor. It’s a classic pairing that brings that sushi restaurant vibe right to your home.
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Chilled Sake: For an authentic experience, enjoy a glass of chilled sake alongside your sushi bake. The smoothness of sake complements the teriyaki sauce, making each sip a delightful addition to your meal.
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Green Tea: A cup of warm green tea is a soothing finish that enhances digestion after a flavorful feast. Its earthy tones and gentle warmth round out your dining experience beautifully.
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Fruit Sorbet: End your meal on a sweet note with a light fruit sorbet. The refreshing flavors cleanse the palate and provide a lovely contrast to the savory elements of the dish.
How to Store and Freeze Teriyaki Salmon Sushi Bake
Fridge: Store leftovers in an airtight container for up to 3 days. To maintain freshness, let the bake cool completely before sealing.
Freezer: For longer storage, wrap individual squares tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge, then warm in the oven at 350°F (175°C) for about 15 minutes until heated through, ensuring the Teriyaki Salmon Sushi Bake stays moist.
Serving: If serving cold, allow to sit at room temperature for about 30 minutes before serving, enhancing the flavors and texture.
Make Ahead Options
Preparing this Teriyaki Salmon Sushi Bake ahead of time is a fantastic way to save precious moments during busy weeknights! You can make the sushi rice and let it cool up to 24 hours in advance—just be sure to store it covered in the refrigerator to maintain its fluffy texture. The salmon can also be baked and flaked ahead, keeping it fresh for up to 3 days when stored in an airtight container in the fridge. When you’re ready to enjoy your sushi bake, simply layer the rice and salmon, spread the creamy mayo-sriracha mixture on top, and bake at 375°F (190°C) for about 15–20 minutes until golden. This not only ensures delicious, restaurant-quality results with minimal effort, but it also allows for a stress-free, enjoyable mealtime!
Teriyaki Salmon Sushi Bake Variations
Feel free to personalize this dish to match your tastes and dietary preferences!
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Gluten-Free: Use tamari instead of teriyaki sauce to keep the flavor profile while eliminating gluten.
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Spicy Kick: Add more sriracha to the mayonnaise mix or top with sliced jalapeños for an extra burst of heat.
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Veggie Boost: Toss in diced bell peppers or edamame into the sushi rice before spreading for added texture and nutrition.
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Coconut Rice: Substitute regular sushi rice with coconut rice for a sweet, tropical twist that pairs beautifully with salmon.
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Baked Tofu: Swap out the salmon for baked tofu for a plant-based option that still satisfies with the same delicious flavors.
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Creamy Avocado: Layer sliced avocado on top before baking for a rich, creamy addition that enhances the overall experience.
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Mango Salsa: Top with a fresh mango salsa just before serving for a sweet and zesty contrast to the savory bake.
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Herb Infusion: Mix in fresh herbs like cilantro or basil into the rice for an aromatic flair that brightens every bite.
Chef's Helpful Tips
- For the Teriyaki Salmon Sushi Bake, ensure you rinse the sushi rice under cold water until it runs clear to achieve the perfect fluffy texture.
- When baking the salmon, keep an eye on the timing; it’s best to remove it once it flakes easily with a fork to avoid overcooking.
- When mixing the mayonnaise and sriracha, adjust the sriracha to your personal heat preference for a balanced flavor.
- Finally, let the dish cool slightly before slicing to help maintain the structure of the squares when serving.
Teriyaki Salmon Sushi Bake Recipe FAQs
What type of sushi rice should I use for this recipe?
Absolutely! Using short-grain sushi rice is crucial for achieving the right texture and stickiness. Short-grain rice has a higher starch content which makes it perfect for sushi and gives the dish that authentic feel. Avoid using long-grain types as they won’t yield the same results.
How should I store leftovers of the Teriyaki Salmon Sushi Bake?
To keep it fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Be sure to let the dish cool completely before sealing it. That way, it won’t trap moisture and become soggy.
Can I freeze the Teriyaki Salmon Sushi Bake?
Yes, indeed! To freeze, wrap individual squares tightly in plastic wrap, followed by a layer of aluminum foil. This protects them from freezer burn. Your sushi bake can be frozen for up to 2 months. Just make sure to label the packages with the date!
How do I reheat the sushi bake properly?
To reheat, first thaw the wrapped squares in the fridge overnight. Then, preheat your oven to 350°F (175°C) and place the squares in a baking dish. Warm them for about 15 minutes or until heated through, ensuring they retain their moistness and delicious flavor.
Can I customize the toppings or make it allergy-friendly?
Very! You can adjust the toppings based on your dietary preferences. For those with allergies, consider using vegan mayonnaise and ensure the teriyaki sauce is gluten-free if necessary. Feel free to add more veggies, like avocado or cucumber, for added flavor and nutrition. Just make sure any additions complement the existing taste.
How do I know if my salmon is cooked perfectly?
To check if the salmon is cooked through, look for it to flake easily with a fork. The flesh should appear opaque and slightly pink in the center. Avoid overcooking to maintain its moisture; that perfect flaky texture is key to a delicious Teriyaki Salmon Sushi Bake!
Teriyaki Salmon Sushi Bake
Ingredients
- 2 cups sushi rice vital for that authentic sushi texture and flavor
- 2.5 cups water ensures the rice cooks perfectly tender
- 0.25 cups rice vinegar adds a tangy kick
- 2 tablespoons sugar enhances the flavor of the rice
- 1 teaspoon salt brings all the flavors together harmoniously
- 1 lb salmon fillet (skinless) the star of this dish, full of flavor and healthy fats
- 0.25 cups teriyaki sauce for a deliciously sweet and savory glaze
- 1 teaspoon sesame oil infuses a nutty aroma
- 1 cup mayonnaise adds creaminess
- 1 tablespoon sriracha provides a kick of heat; adjust to taste
- 0.25 cups chopped green onions a fresh garnish
- 1 tablespoon sesame seeds for added crunch
- extra teriyaki sauce drizzle before serving for extra flavor
Method
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice by combining the rinsed sushi rice and water in a rice cooker or pot.
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold into the cooked rice.
- Preheat your oven to 375°F (190°C).
- Prepare the salmon by placing it on a baking sheet lined with parchment, brushing with teriyaki sauce and sesame oil.
- Bake the salmon for about 15–20 minutes until cooked through.
- Flake the salmon into bite-sized pieces.
- Spread the seasoned sushi rice evenly across the bottom of a greased baking dish.
- Layer the flaked salmon evenly over the rice.
- Combine mayonnaise and sriracha in a bowl and spread over the salmon.
- Top with chopped green onions.
- Bake for 15–20 minutes until the top is golden and bubbly.
- Drizzle with additional teriyaki sauce and sprinkle with sesame seeds and green onions.
- Cool slightly before slicing into squares.
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