No raw fish goes into this bake. The salmon is cooked first, pan-cooked in a tablespoon of neutral oil until it reaches 145°F, and then flaked into large, moist chunks.
Those chunks are mixed with sriracha mayonnaise and spread over seasoned sushi rice, baked, broiled until golden, and topped afterwards with avocado, unagi-style sauce, green onion, sesame and nori flakes.
Frequently Asked Questions
Is the salmon raw?
No. It is fully cooked to 145°F before the bake is assembled.
Why is my cooked salmon still a little pink?
Cooked salmon can stay pink. What matters is that it is opaque, flakes easily and reads 145°F on a thermometer.
Is there imitation crab?
No. The only seafood is the cooked salmon.
The Salmon Is Cooked First
This bake is built on cooked fish. The temperature check comes before anything goes on the rice.
- Rice baseSushi rice seasoned with rice vinegar, sugar and salt, pressed into a greased 8-inch dish.
- Cook the salmonNeutral oil heated in a skillet over medium heat, then the salmon pan-cooked in it.
Check before you continue
145°F — Instant-read thermometer
The thickest part of the salmon reaches 145°F and flakes easily. It may look pink but should be opaque.
- Salmon layerFlaked into large chunks, mixed with half the mayonnaise and the sriracha, spread over the rice and dotted with the rest of the mayonnaise.
- Bake and broilTen minutes at 400°F, then a brief broil until golden.
- ToppingsAvocado, unagi-style sauce, green onion, sesame seeds and nori flakes.
How to Make It
Oven to 400°F, seasoned rice pressed into the dish
Heat the oven to 400°F. Season the rice with the vinegar, sugar and salt and press it into a greased 8-inch baking dish.
Salmon cooked to 145°F and flaked
Heat the neutral oil in a skillet over medium heat. Pan-cook the salmon until it reaches 145°F, then flake it into large, moist chunks.
Salmon and sriracha mayo spread over the rice
Mix the cooked salmon with half the mayonnaise and the sriracha and spread it over the rice. Dot the top with the remaining mayonnaise.
Baked, broiled golden, toppings added
Bake 10 minutes, then broil briefly until the top is golden. Add the avocado, unagi-style sauce, green onion, sesame and nori after baking.
Ingredient Notes
- Skinless salmon fillet
- One pound, cooked to 145°F before it goes into the bake. It can still look pink but should be opaque and flake.
- Cooked sushi rice
- Four cups, seasoned with rice vinegar, sugar and salt.
- Unagi-style sauce
- Two tablespoons, drizzled over after baking.
Why This Recipe Works
- Seasoning the rice with vinegar, sugar and salt gives the base the flavour of sushi rice.
- Pressing the rice firmly into the dish lets the bake hold together when it is cut into squares.
- Flaking the cooked salmon into large pieces keeps it moist under the mayonnaise.
- A short broil at the end browns the dotted mayonnaise without drying the layer beneath.
Success Tips
- Wet your fingers or a spatula to press the sticky rice flat.
- Stay by the oven while broiling; the mayonnaise browns in moments.
- Dice the avocado only when the dish comes out of the oven.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly.
Serving Ideas
Cut into squares and lift each onto a plate so the rice, salmon and golden top show at the side, with the dark sauce, green onion, sesame and nori over it.
