Sushi Bake Casserole (Printable)

Layered rice, salmon, avocado, and nori baked until warm, enhanced with soy dipping sauce.

# What you'll need:

→ 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
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 rest covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in small bowl. Fold into cooked rice and fluff with a fork. Spread evenly in a lightly greased 9x13-inch baking dish.
03 - Heat oven to 400°F.
04 - Place salmon on parchment-lined tray, brush with soy sauce and sesame oil, then sprinkle with black pepper. Bake 12 to 15 minutes until cooked through. Flake with a fork.
05 - Combine cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Gently fold in flaked salmon.
06 - Spread salmon mixture evenly over rice layer in baking dish.
07 - Bake assembled layers for 10 minutes until warmed through and slightly golden atop.
08 - Top with sliced avocado, nori squares, toasted sesame seeds, and spring onions.
09 - Slice and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Advice:

01 -
  • It tastes like authentic sushi but lets you skip the rolling mat and the finger cramps that come with it.
  • You can have dinner on the table in under an hour, and it actually feels impressive enough to serve guests.
  • The creamy salmon layer is addictively rich without being heavy, and every bite has different textures working together.
02 -
  • Rice vinegar seasoning must go into the rice while it's still warm, or it won't absorb properly and your rice will taste bland no matter what else you add.
  • Adding the avocado after cooking, not before, is the difference between creamy layers and oxidized brown mush—timing matters for this one ingredient.
  • Flaking the salmon by hand gives you irregular, tender pieces that hold the creamy layer better than finely breaking it into a paste would.
03 -
  • If your avocados are rock-hard when you're ready to serve, slice them anyway and let them sit on top for a minute or two—the warmth of the casserole softens them just enough to meld with each bite.
  • A second oven thermometer takes the guesswork out of knowing when your salmon is done; cooked through is always better than undercooked, but overcooked salmon becomes grainy and dry, so precision saves the day.
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