Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups Japanese short-grain rice + 2 1/4 cups water
- 1 1/2 lb salmon fillet (skin-on or skinless), pin bones removed
- Glaze: 3 tbsp Kewpie mayonnaise, 1 tbsp shoyu (soy sauce), 1/2 tsp toasted sesame oil
- 4 tbsp furikake, divided
- 2 tbsp seasoned rice vinegar (or 2 tbsp rice vinegar + 1 tsp sugar + 1/2 tsp kosher salt)
- 1/4 cup Kewpie mayonnaise (for drizzling)
- 1/3 cup unagi (eel) sauce, store-bought or homemade
- 8–10 nori sheets, cut into 2-inch squares
- 2 green onions, thinly sliced
Do This
- 1) Rinse rice and cook with 2 1/4 cups water; keep hot. Heat oven to 425°F and line a sheet pan.
- 2) Mix glaze; pat salmon dry, brush on glaze, and cover with 3 tbsp furikake.
- 3) Bake salmon 10–14 minutes until just flaky (120–125°F); rest 5 minutes.
- 4) Season hot rice with vinegar mixture; spread into a 9×13-inch dish; sprinkle 1 tbsp furikake.
- 5) Flake salmon over rice; drizzle 1/4 cup Kewpie mayo and 1/3 cup unagi sauce; add green onions.
- 6) Optional: broil 1–2 minutes to lightly caramelize. Serve hot with nori squares for scooping.
Why You’ll Love This Recipe
- All the cozy flavors of a Hawaiian-style sushi bake, without rolling a single sushi.
- Fast weeknight-friendly: mayo–shoyu glazed salmon cooks in minutes.
- Ultra-satisfying layers—fluffy rice, flaky salmon, savory furikake, and a sweet-salty unagi drizzle.
- Perfect for sharing at potlucks, game nights, or an easy family dinner.
Grocery List
- Produce: Green onions, optional lemon, optional pickled ginger
- Dairy: None
- Pantry: Salmon fillet, Japanese short-grain rice, Kewpie mayonnaise, shoyu (soy sauce), furikake, unagi (eel) sauce, rice vinegar, sugar, kosher salt, toasted sesame oil, nori sheets
Full Ingredients
Salmon
- 1 1/2 lb salmon fillet, skin-on or skinless, pin bones removed
- 3 tbsp Kewpie mayonnaise
- 1 tbsp shoyu (soy sauce)
- 1/2 tsp toasted sesame oil
- 3 tbsp furikake (for topping before baking)
Seasoned Rice Base
- 2 cups Japanese short-grain rice, rinsed well
- 2 1/4 cups water
- 2 tbsp seasoned rice vinegar (or 2 tbsp plain rice vinegar + 1 tsp sugar + 1/2 tsp kosher salt)
- 1 tbsp furikake (to sprinkle over the rice)
To Finish & Serve
- 1/4 cup Kewpie mayonnaise (for drizzling)
- 1/3 cup unagi (eel) sauce, store-bought or homemade
- 2 green onions, thinly sliced
- 8–10 full nori sheets, cut into 2-inch squares (or 36–40 snack-size nori pieces)
- Optional: Shichimi togarashi or chile flakes, pickled ginger, lemon wedges
Step-by-Step Instructions
Step 1: Rinse and cook the rice
Rinse the rice under cool water, swishing with your hand, until the water runs mostly clear (about 3 rinses). Drain well. Cook with 2 1/4 cups water in a rice cooker or on the stovetop (bring to a boil, cover, reduce to low, and simmer 18 minutes; rest 10 minutes off heat). Keep the rice hot.
Step 2: Heat the oven and prep the pan
Preheat the oven to 425°F. Line a sheet pan with parchment for easy cleanup, or lightly oil the pan. If your salmon has skin, place it skin-side down.
Step 3: Make the mayo–shoyu glaze and season the salmon
In a small bowl, stir together 3 tbsp Kewpie mayonnaise, 1 tbsp shoyu, and 1/2 tsp toasted sesame oil. Pat the salmon dry, then brush the top evenly with the glaze. Sprinkle 3 tbsp furikake over the glazed salmon to create a generous, even crust.
Step 4: Bake the salmon until just flaky
Bake for 10–14 minutes, depending on thickness (about 10 minutes per 1-inch at the thickest point). The salmon is done when it flakes easily and reads 120–125°F in the center. Rest 5 minutes so it stays juicy. If there is skin, slide a spatula between flesh and skin to lift the fillet off the skin.
Step 5: Season the rice and build the base
In a 9×13-inch baking dish, gently fold the hot rice with 2 tbsp seasoned rice vinegar (or the vinegar-sugar-salt mixture) until glossy and lightly seasoned. Spread into an even layer without pressing hard. Sprinkle 1 tbsp furikake evenly over the rice.
Step 6: Flake salmon and finish with sauces
Using two forks, flake the salmon into bite-size pieces, removing any gray bits if desired. Scatter evenly over the rice. Drizzle 1/4 cup Kewpie mayonnaise and 1/3 cup unagi sauce in a crosshatch pattern. Sprinkle with sliced green onions. For a touch of heat, add a pinch of shichimi togarashi.
Step 7: Optional melt-and-broil, then serve with nori
For bubbly edges, return the dish to the oven at 400°F for 6–8 minutes, or broil 1–2 minutes, watching closely. Serve hot with nori squares. To eat: scoop a spoonful of the bake onto a nori square, fold, and enjoy like a hand roll.
Pro Tips
- Cook the rice while the oven preheats so everything is hot at assembly time.
- Pull the salmon at 120–125°F for moist, silky flakes; it will carryover cook a bit as it rests.
- Use Kewpie mayo for authentic richness and a smoother drizzle; thin with a teaspoon of water if needed.
- Keep nori crisp by serving it on the side—assemble each bite as you eat.
- If using leftover day-old rice, rehydrate with a splash of water and steam or microwave until hot and fluffy before seasoning.
Variations
- Spicy: Mix 1–2 tsp sriracha into the drizzle mayo; add thinly sliced jalapeño on top.
- Miso-Honey: Whisk 1 tsp white miso and 1 tsp honey into the mayo–shoyu glaze for a deeper umami glaze.
- Crab Combo: Fold 1 cup flaked imitation crab or real crab with 2 tbsp Kewpie mayo and scatter over the rice under the salmon for extra sushi-bake vibes.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 3 days. Reheat, covered, at 300°F for 12–15 minutes or microwave in 45-second bursts until hot. Keep nori stored airtight at room temperature and add fresh at serving time. You can bake the salmon up to 1 day ahead, flake it, and refrigerate; assemble and warm before serving. Freezing is not recommended for best texture.
Nutrition (per serving)
Approximate for 1 of 6 servings: 860 calories; 42 g fat; 75 g carbohydrates; 40 g protein; 2 g fiber; 1200 mg sodium. Values will vary based on brands and exact portions.
