Glacier Bake (Halibut Olympia–Inspired Sushi Bake)

The Glacier Bake takes inspiration from Alaska’s beloved Halibut Olympia and reimagines it as a family-style sushi bake. Tender wild Alaska halibut is folded into a creamy lemon-herb sauce and baked over sushi rice until golden and bubbling. Served warm with nori sheets for scooping, this dish is rustic, shareable, and deeply satisfying — a true blend of comfort food and coastal tradition with a bright Glacier twist.

Glacier Bake with halibut and lemon-herb crust in a white baking dish, topped with golden panko and served with nori sheets.

Ingredients (Serves 4–6)

For the Base
  • 3 cups cooked sushi rice (warm)
  • 2 Tbsp rice vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tsp soy sauce or ponzu (lightly brushed on rice layer)
For the Halibut Layer
  • 1 ½ lbs halibut, cut into 1-inch cubes
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • ½ tsp salt (adjust to taste)
  • Zest of 1 lemon
  • 1–2 tsp lemon juice or ponzu (optional, for extra brightness)
For the Topping
  • ½ cup panko + sesame seeds
  • 1 Tbsp melted butter (to mix with topping)
  • Thinly sliced chives or green onion, for garnish
  • Extra lemon zest, for garnish
For Serving
  • Nori sheets or squares (to scoop and wrap)

Instructions

  1. Prepare the rice layer: While rice is still warm, season with vinegar, sugar, and salt. Spread evenly in a lightly greased 9x9 baking dish. Brush surface with soy sauce or ponzu.
  2. Mix the halibut layer: In a bowl, combine mayonnaise, sour cream, garlic powder, onion powder, parsley, thyme, black pepper, salt, and lemon zest. Add halibut cubes and fold gently until coated.
  3. Assemble: Spread halibut mixture evenly over the rice layer.
  4. Add topping: Mix panko + sesame with melted butter. Sprinkle evenly across the halibut layer.
  5. Bake: Bake at 375°F (190°C) for 20–25 minutes, or until halibut is flaky and topping is golden brown.
  6. Serve: Garnish with chives and a little extra lemon zest. Scoop into nori sheets and enjoy warm.
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