Sushi Bake Casserole Layers (Printer-friendly)

Layered seasoned rice with salmon, avocado, nori, and sesame seeds baked to warmth and served with soy.

# 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)

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan, bring to a boil, cover and simmer on low for 15 minutes. Remove from heat and keep covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir into cooked rice and fluff with a fork. Spread rice evenly into a 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, sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through. Flake with a fork.
05 - Combine cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Fold in the flaked salmon.
06 - Spread salmon mixture evenly over sushi rice layer in the baking dish.
07 - Bake casserole for 10 minutes until warmed through and lightly golden on top.
08 - Top casserole with sliced avocado, nori squares, sesame seeds, and spring onions. Slice and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Advice:

01 -
  • It gives you all the flavors of sushi without the fuss of rolling anything by hand.
  • The warm rice and creamy salmon layer create a contrast that feels indulgent but stays light.
  • You can prep most of it ahead and just bake before serving, which saved me more than once when friends showed up early.
02 -
  • Rinse the rice thoroughly or the casserole will turn gummy instead of fluffy, which I learned after my first attempt came out sticky and clumped.
  • Let the rice cool slightly before adding the vinegar mixture or the grains will break down and lose their structure.
  • Do not overbake the salmon or it will dry out and lose the tender flakiness that makes this dish work.
03 -
  • Use day-old cooked rice if you have it because it holds its shape better and absorbs the vinegar mixture without getting soggy.
  • Toast the nori squares lightly over an open flame for a few seconds to intensify their flavor and make them extra crispy.
  • Add a sprinkle of panko breadcrumbs on top before the final bake if you want a golden crunchy crust that contrasts with the creamy interior.
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