Sushi Bake Casserole Layers (Printable Version)

A warm layered dish featuring seasoned rice, flaked salmon, creamy avocado, and roasted nori.

# Ingredient List:

→ Rice Layer

01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated 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 ground 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 fresh 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)

# How-To Steps:

01 - Rinse the sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir the mixture into the cooked rice and fluff gently with a fork. Spread the rice evenly into a lightly greased 9x13-inch baking dish.
03 - Set oven to 400°F (200°C) to prepare for baking the salmon and casserole.
04 - Place salmon fillet on a parchment-lined baking tray. Brush with soy sauce, sesame oil, and sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through. Flake salmon with a fork.
05 - In a bowl, blend softened cream cheese, mayonnaise, sriracha (if using), and lemon juice until smooth. Gently fold in the flaked salmon.
06 - Spread the creamy salmon mixture evenly over the rice layer in the baking dish. Bake the assembled layers for 10 minutes until warmed through and lightly golden on top.
07 - Remove from oven and top with sliced avocado, nori squares, toasted sesame seeds, and spring onions. Slice into portions and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Tips:

01 -
  • No rolling skills required, just layering, which means less stress and more time to actually enjoy cooking.
  • Warm sushi hits different than cold rolls, especially when the cream cheese gets slightly creamy and the salmon flakes apart under your fork.
  • It feeds a crowd without making you feel like you spent all day in the kitchen.
02 -
  • Don't skip rinsing the rice, or you'll end up with a gluey casserole instead of distinct, fluffy grains that taste like they came from a sushi restaurant.
  • Slice your avocado right before serving, because avocado has a way of turning brown and sad within minutes once it's exposed to air.
03 -
  • Make your salmon mixture ahead of time and keep it in the fridge until you're ready to assemble, which saves you precious minutes when you're cooking for guests.
  • If you're feeding a crowd, double the recipe in a larger baking dish, because this disappears faster than you'd expect.
Go Back