Sushi Bake Casserole (Printable)

Layered seasoned rice with flaked salmon, creamy avocado, nori, baked to golden perfection with soy dipping sauce.

# Components:

→ Rice Layer

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ Salmon Layer

06 - 14 oz skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon black pepper

→ Creamy Layer

10 - 3.5 oz cream cheese, softened
11 - 2 tablespoons mayonnaise (preferably Kewpie)
12 - 1 tablespoon sriracha (optional)
13 - 1 teaspoon lemon juice

→ Toppings

14 - 2 avocados, sliced
15 - 3 sheets roasted nori, cut into small squares
16 - 1 tablespoon toasted sesame seeds
17 - 2 spring onions, thinly sliced

→ For Serving

18 - Soy sauce (for dipping)
19 - Pickled ginger (optional)
20 - Wasabi (optional)

# Method:

01 - Rinse sushi rice under cold water until clear. Combine with water in saucepan, bring to boil, cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt. Stir into cooked rice and fluff with fork. Spread evenly into a lightly greased 9x13-inch baking dish.
03 - Set oven temperature to 400°F (200°C).
04 - Place salmon on parchment-lined tray. Brush with soy sauce and sesame oil, sprinkle with black pepper. Bake 12–15 minutes until cooked. Flake with fork.
05 - Combine cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Fold in flaked salmon.
06 - Spread salmon mixture evenly over rice layer in baking dish.
07 - Bake for 10 minutes until heated through and slightly golden on top.
08 - Top with sliced avocado, nori squares, sesame seeds, and spring onions.
09 - Slice warm and serve with soy sauce, pickled ginger, and wasabi as desired.

# Expert Advice:

01 -
  • It tastes like sushi but feels like comfort food, warm and forgiving.
  • Twenty minutes of prep means you're not fighting with rice paper or cursing your rolling skills.
  • Everyone at the table gets their own customized version with toppings they actually want.
02 -
  • The avocado goes on after baking, not before, or you'll end up with warm guacamole instead of creamy slices.
  • Don't skip rinsing the rice; it's the difference between a cohesive dish and a starchy, clumpy mess.
  • Parchment paper under the salmon is a small thing that saves you from scrubbing for twenty minutes afterward.
03 -
  • Prepare the cream cheese mixture while the salmon bakes so you're not waiting for anything to cool; everything comes together in about thirty minutes total.
  • Toast your nori squares briefly over a gas flame right before serving, or at the very least open the package and let them sit exposed to air for a few minutes; it reactivates their crispness and brings out their seaweed aroma.
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