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Salmon Sushi Bake

This is sushi for people who don't want to roll sushi. A bed of seasoned sticky rice, a creamy spicy salmon topping, and a quick run under the broiler so the top bubbles and turns golden. You scoop it into nori sheets at the table and eat it like a deconstructed hand roll. It's restaurant-quality, ready in 30 minutes, and only requires one pan.

Why this works

• Sushi rice, properly seasoned. The rice vinegar and mirin make it taste like real sushi rice instead of plain rice. Don't skip this step.
• Salmon stays raw, then bakes briefly. Cubed fresh salmon mixed with the spicy mayo bakes for just 5 to 8 minutes total. Long enough to set, short enough to stay tender.
• Kewpie mayo, not regular. Kewpie is Japanese mayonnaise made with rice vinegar and egg yolks. Sweeter, richer, deeper than American mayo. Worth the trip to the Asian grocery.
• Broil at the end. The top minute under the broiler caramelizes the mayo into golden, slightly crispy patches. Essential.

Pro tips

• Use sushi-grade salmon. Ask your fish counter for sashimi or sushi-grade. If you can't find it, fully cook the salmon for safety, just add 3 to 4 more minutes in the oven.
• Press the rice firmly. A flat bottom layer makes scooping easier and keeps each portion together when you transfer it to a nori sheet.
• Don't skip the eel sauce drizzle. The sweet-savory glaze on top is the bridge between the rice and the salmon.
• Top with everything bagel seasoning or furikake right before serving. The texture and salt make every bite better.

FAQ

What is eel sauce?
A sweet-savory glaze made from soy sauce, mirin, sugar, and sometimes sake. You can buy it at most Asian groceries or make it in 10 minutes on the stove.

Can I use canned salmon?
Yes, in a pinch. Drain well and flake before mixing with the spicy mayo. The texture is different but the flavor still works.

Can I use a different fish?
Absolutely. Cooked crab, sushi-grade tuna, or even cooked shrimp all work. Adjust cook times based on the protein.

What if I don't have nori sheets?
Eat it straight from the pan with a spoon, or wrap in lettuce cups. Less traditional but still delicious.

Storage

Best fresh out of the oven. Leftovers keep in the fridge for 24 hours and reheat in a 350°F oven for 5 minutes. Don't freeze, the rice texture suffers. If you want to prep ahead, season the rice and mix the spicy salmon separately, then assemble and bake when ready.

More seafood recipes in Mains.