Sushi Bake Casserole (Print Version)

Layers of seasoned rice, flaked salmon, creamy avocado, and nori baked until warm and ready to serve.

# 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 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon black pepper

→ Creamy Layer

10 - 3.5 ounces 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)

# Directions:

01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a small bowl, whisk rice vinegar, sugar, and salt. Stir into warm rice and fluff gently with a fork. Spread rice evenly in a lightly greased 9x13-inch baking dish.
03 - Set oven to 400°F (200°C) to prepare for baking.
04 - Place salmon on parchment-lined baking tray. Brush with soy sauce and sesame oil; season with black pepper. Bake for 12 to 15 minutes until cooked through. Flake salmon into fine pieces using a fork.
05 - Combine softened cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Fold in flaked salmon carefully to maintain texture.
06 - Spread the salmon mixture evenly over the rice layer in the baking dish.
07 - Bake assembled casserole for 10 minutes until warmed thoroughly and lightly golden on top.
08 - Top with sliced avocado, nori squares, toasted sesame seeds, and thinly sliced spring onions.
09 - Cut into portions and serve warm accompanied by soy sauce, pickled ginger, and wasabi as desired.

# Expert Advice:

01 -
  • It tastes like restaurant sushi but feels approachable and forgiving in your own kitchen.
  • You get that creamy, umami-rich satisfaction without spending an hour perfecting rice rolls.
  • Everyone at the table digs in without hesitation because it looks familiar but feels special.
02 -
  • Spread that salmon mixture to the edges; uneven coverage means some bites are plain rice, and you'll regret it.
  • Never toast the nori ahead of time unless you enjoy chewy seaweed; add it just before serving so it stays crispy.
  • If your avocado isn't ripe, slice and serve it on the side; forcing an underripe avocado into warm rice turns it grainy and sad.
03 -
  • Soften your cream cheese at room temperature for five minutes before mixing; cold cream cheese clumps and won't fold smoothly into the salmon.
  • If you're cooking this ahead, assemble everything up to the final bake, cover it, and refrigerate; pull it out 15 minutes before baking so it comes to room temperature and bakes evenly.
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