Sushi Bake Casserole (Printable)

Layered salmon, avocado, and seasoned rice baked until warm, garnished with nori and sesame seeds.

# What You'll Need:

→ Rice Layer

01 - 2 cups sushi rice
02 - 2 ½ 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 - ½ 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)

# How to Make It:

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

# Expert Suggestions:

01 -
  • No rolling skills required, just layers, which means less stress and more success.
  • Everything comes together in under an hour, making it perfect for weeknight dinners or unexpected guests.
  • It tastes restaurant-quality but uses straightforward ingredients you probably already have.
  • Warm, creamy, and crispy all at once, hitting every texture craving you didn't know you had.
02 -
  • Don't add the avocado until the very end or it will turn dark and mushy from the residual heat.
  • The salmon needs to be cooked through before mixing it with the cream cheese layer, and flaking it while it's still warm makes it easier and keeps the texture light.
  • Rinsing the rice is not optional if you want fluffy grains instead of a starchy paste.
03 -
  • Toast your own sesame seeds in a dry pan for 30 seconds right before serving because the smell and flavor difference is genuinely noticeable.
  • If you're cooking for people who are hesitant about raw fish, this warm version is a gentle way to introduce them to those flavors without any of the intimidation.
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