Crunchy Garlic Miso Salmon Sushi Bake - Resized

Crunchy Garlic Miso Salmon Sushi Bake

This crunchy garlic miso salmon sushi bake layers creamy, savory salmon over seasoned white rice, then finishes it with a buttery panko topping that bakes up golden and crisp. It has all the flavors of your favorite sushi roll in a warm, scoopable format that is perfect for sharing.

This recipe stars U.S.-grown short-grain white rice and comes to us from our friend @Ivyskitchn in partnership with thefeedfeed and USA Rice.

  • Prep Time
    15 minutes
  • Cook Time
    18 minutes
  • Total Time
    33 minutes

Ingredients

Sushi Rice Layer

  • 2 cups short-grain white rice, cooked
  • 2 tbsp rice vinegar
  • 1½ tsp granulated sugar
  • ½ tsp kosher salt
  • 2 tbsp Japanese mayonnaise
  • 2 tbsp furikake

Miso Salmon Layer

  • 1 lbs salmon, cooked
  • 3 tbsp Japanese mayonnaise
  • 1½ tbsp Sriracha
  • 1 tbsp white miso paste
  • 1 tsp Gochujang
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cream cheese
  • 1 small garlic clove, finely grated

Crispy Garlic Topping

  • 3 tbsp unsalted butter
  • 3 garlic cloves, finely minced
  • ½ cup panko breadcrumbs
  • 1 tsp soy sauce

For Topping and Serving

  • Thinly sliced fresh jalapeños
  • Green onions, sliced
  • Tobiko or masago (optional)
  • Japanese mayonnaise, for drizzling
  • Sriracha or chili oil
  • Roasted seaweed snacks or nori sheets

Directions

  • Preheat the oven to 400°F and lightly grease a baking dish.
  • In a medium bowl, stir together the warm U.S.-grown short-grain rice, rice vinegar, sugar, and salt until combined. Fold in the Japanese mayonnaise and furikake, then press the rice evenly into the prepared baking dish.
  • In another bowl, combine the salmon, mayonnaise, sriracha, miso paste, gochujang, soy sauce, sesame oil, cream cheese, and grated garlic. Mix gently until creamy but still slightly chunky, then spread evenly over the rice.
  • Melt the butter in a small pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the panko and soy sauce and cook, stirring often, until the crumbs are golden and crisp.
  • Sprinkle the crispy garlic topping evenly over the salmon layer.
  • Bake for 12 to 15 minutes, then switch the oven to broil and cook for 1 to 2 minutes, just until the top is lightly golden.
  • Remove from the oven and finish with sliced jalapeños, green onions, tobiko if using, and a drizzle of Japanese mayonnaise and sriracha or chili oil. Serve warm with roasted seaweed snacks or nori for scooping.