Weeknight Japanese BBQ Salmon Sushi Bake with Yuzu Firecracker Salt

Weeknight Japanese BBQ Salmon Sushi Bake with Yuzu Firecracker Salt

A fast, flavorful weeknight dinner that brings together sushi rice, tender salmon, and Japanese BBQ sauce — finished with Firecracker Farm Yuzu Hot Salt for a bright citrus pop that ties it all together. Scoop it onto nori and eat like hand rolls. Zero utensils, zero stress.

Rice Base

Ingredients:

• 4 cups cooked sushi rice
• 1–2 tbsp rice vinegar
• 1 tsp sugar
• Firecracker Farm Yuzu Hot Salt, to taste

Salmon

Ingredients:

• 1–1¼ lbs salmon, skin removed, cut into bite-sized chunks
• Firecracker Farm Yuzu Hot Salt
• Neutral oil or sesame oil, small drizzle

Quick Sauce

Ingredients:

• ⅓ cup Bachan’s Japanese BBQ sauce
• ¼ cup Kewpie mayo
• 1 tbsp sriracha or chili crisp, optional (Señor Lechuga Salsa Macha Crisp works great)

For Finishing

Ingredients:

• Nori sheets, cut into pieces
• Green onions, sliced
• Sesame seeds, optional
• Extra Firecracker Farm Yuzu Hot Salt for finishing

Instructions

1. Heat the Oven

Preheat oven to 400°F.

2. Prep the Rice

If using leftover or fresh hot rice, mix rice vinegar, sugar, and a light pinch of Firecracker Farm Yuzu Hot Salt directly into the rice. Press into a lightly oiled baking dish. No need to be precious here.

3. Prep the Salmon

Cut salmon into bite-sized chunks. Toss lightly with oil and season with Firecracker Farm Yuzu Hot Salt. Keep it light — the sauce brings salt too.

4. Make the Sauce

Mix Bachan’s Japanese BBQ sauce with Kewpie mayo and sriracha (if using). This should be spoonable, not thick. Option: Marinate the salmon in this prior to baking for an extra boost of flavor.

5. Assemble

Scatter salmon evenly over the rice. Spoon sauce over the top, letting some salmon stay exposed for browning.

6. Bake

Bake uncovered for 12–15 minutes, until the salmon is just cooked and the sauce is bubbling. Optional: Broil for 1–2 minutes if you want caramelization.

7. Finish

Remove from the oven. Sprinkle green onions and sesame seeds. Finish with a light pinch of Firecracker Farm Yuzu Hot Salt over the top while hot. This is where it pops.

How to Eat

Scoop warm rice and salmon onto nori sheets and eat like hand rolls. Zero utensils, zero stress.

Why the Yuzu Firecracker Salt Works

The citrus lifts the richness, the heat wakes everything up, and using it at the end keeps it bright instead of buried.

Optional 5-Minute Upgrades

• Add sliced avocado on the side
• Drizzle extra Bachan’s at the table
• Top with crispy shallots or furikake
• Use smoked or grilled salmon if already cooked

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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