Save My neighbor knocked on my door holding her phone, a TikTok video looping on the screen. She looked at me with wide eyes and said, you have to try this. That evening, I stood in my kitchen with a block of salmon and a half-empty bottle of sriracha, attempting what would become my most requested potluck dish. The smell of sesame oil mixing with baked cheese filled the room, and I knew I was onto something good. I texted her a photo of the golden, bubbling top layer before it even cooled. She replied with three fire emojis and asked when she could come over.
I brought this to a birthday dinner once, still warm in the dish wrapped in towels. My friend's mom, who grew up in Osaka, took one bite and laughed, saying it was the most American thing she'd ever seen, and she loved it. We sat around the table scooping it onto seaweed snacks, passing the sriracha bottle back and forth. Someone suggested adding cucumber, and someone else wondered aloud if crab would work. By the end of the night, the dish was scraped clean and I had five people asking for the recipe.
Ingredients
- Sushi rice: The foundation of the whole dish, it needs to be rinsed well to remove excess starch so it doesn't turn gummy when baked.
- Rice vinegar, sugar, and salt: This trio seasons the rice with that signature sushi tang and just enough sweetness to balance the heat.
- Salmon fillet: Use fresh, sushi-grade if possible, the oil helps it stay moist in the oven and makes flaking effortless.
- Kewpie mayonnaise: Richer and slightly sweeter than regular mayo, it makes the salmon mixture luxuriously creamy.
- Sriracha sauce: Start with two tablespoons and taste as you go, you can always add more heat but you can't take it back.
- Toasted sesame oil: Just a couple teaspoons bring a nutty, roasted depth that ties everything together.
- Nori sheet: Crumbled between the rice and salmon, it adds that essential seaweed flavor without overpowering the dish.
- Mozzarella cheese: Untraditional but wonderful, it melts into golden, bubbly pockets that everyone fights over.
- Avocado: Creamy, cool slices cut through the richness and add a fresh contrast right before serving.
Instructions
- Prepare the rice:
- Rinse the sushi rice under cold water, swishing it around until the water runs clear, this removes the starch that makes it sticky in the wrong way. Cook it in a rice cooker or pot, then fold in the warmed vinegar mixture gently so the grains stay intact and glossy.
- Season and cool:
- Spread the seasoned rice on a baking sheet if you want it to cool faster, or just let it sit in the pot with the lid off. You want it warm but not piping hot when you press it into the dish.
- Bake the salmon:
- Brush the fillet with a thin layer of oil and bake until it flakes easily with a fork, about twelve to fifteen minutes depending on thickness. Let it cool slightly so it's easier to handle and doesn't make the mayo mixture too runny.
- Make the spicy mixture:
- Flake the salmon into a bowl and fold in mayo, sriracha, soy sauce, sesame oil, and green onions until it's creamy and evenly coated. Taste it now and adjust the heat or salt, this is your moment to make it perfect.
- Assemble the layers:
- Press the seasoned rice into an oiled baking dish, creating an even layer that reaches the edges. Sprinkle crumbled nori on top, then spread the spicy salmon mixture over it like you're frosting a cake.
- Add the cheese and bake:
- Scatter mozzarella over the salmon if you're using it, then slide the dish into a hot oven. Bake until the top is golden and bubbling, about ten to twelve minutes, and your kitchen smells like a dream.
- Garnish and serve:
- Let it rest for five minutes so it sets up and doesn't fall apart when you scoop it. Top with sesame seeds, avocado slices, and a drizzle of sriracha and mayo, then serve it warm with seaweed snacks on the side.
Save One Sunday, I made this for a small gathering and forgot to buy seaweed snacks. We ended up using crackers, and then someone grabbed tortilla chips from the pantry. It became a game of what works best, and we laughed as we tried every crunchy thing in the kitchen. That's when I realized this dish isn't precious, it's generous and forgiving and just wants to be enjoyed. It's the kind of recipe that adapts to your pantry and your crowd, and somehow always feels like a celebration.
Make It Your Own
Swap the salmon for lump crab meat or even imitation crab if you want something sweeter and more delicate. I've also used diced cooked shrimp mixed with a bit of cream cheese, and it turned into a kind of baked shrimp tempura situation that disappeared in minutes. If you're feeling bold, try adding a thin layer of spicy tuna on top of the salmon before baking. You can also skip the cheese entirely for a lighter, more traditional take, though I'll admit the melty pockets are hard to resist.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the rice will firm up as it cools. Reheat individual portions in the microwave for about a minute, or warm the whole dish in a low oven covered with foil to keep it from drying out. I've even eaten it cold straight from the fridge as a quick lunch, and it still tasted wonderful. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.
Serving Suggestions
This pairs beautifully with a simple cucumber salad dressed in rice vinegar and a pinch of sugar, the coolness balances the heat. You can also serve it alongside miso soup or edamame for a full Japanese-inspired spread. For drinks, cold sake is classic, but a crisp white wine or even a light lager works just as well.
- Add pickled radish or cucumber on top for extra crunch and tang.
- Drizzle with eel sauce or spicy mayo for an even richer finish.
- Serve with a side of pickled ginger to cleanse the palate between bites.
Save This dish has become my answer to what should I bring, and it never fails to start conversations and empty plates. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → Can I make this ahead of time?
Prepare the seasoned rice and salmon mixture up to 24 hours in advance. Store separately in the refrigerator. Assemble and bake just before serving for best results.
- → What can I substitute for salmon?
Cooked crab, imitation crab, or even shredded cooked chicken work well. The spicy mayo coating pairs beautifully with most seafood proteins.
- → Is this gluten-free?
Use gluten-free soy sauce (tamari) and verify your mayonnaise is gluten-free. Most other ingredients are naturally gluten-free.
- → How spicy is this dish?
The sriracha amount provides moderate heat. Adjust between 2-3 tablespoons based on your preference, or serve extra hot sauce on the side.
- → Can I freeze leftovers?
While possible, the texture changes after freezing. Best enjoyed fresh. Leftovers keep well in the refrigerator for 2-3 days when stored in an airtight container.
- → What's the best way to reheat?
Reheat individual portions in the microwave for 1-2 minutes, or cover the entire dish with foil and warm at 175°C (350°F) for about 10 minutes.