No need to roll up a sushi roll thanks to this easy sushi bake casserole. It’s simple layers of rice, a creamy salmon mixture topped with furikake seasoning and ready to add with any of your favorite sushi toppings like avocado, cucumber, pickled ginger, etc.
Easy Baked Sushi Casserole
There is nothing more fun to me than making shortcuts of my favorite Asian and sushi recipes. I started with this popular California Roll in a Bowl as well as Spring Roll Bowls and this super simple Egg Roll in a Bowl recipe. They are all such easy recipes to make when you need something fast!
This deconstructed sushi casserole is a quick, delicious dinner that my family now asks for so often! It completely satisfies our sushi cravings. I like to drizzle ours with either more sriracha sauce, yum yum sauce or a spicy mayo.
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Ingredients for Our Salmon Sushi Bake
The complete list of ingredients with amounts are listed in the full recipe card below.
- Sushi rice – Cook according to your package instructions. I think the sticky sushi rice is the best but other rice like jasmine, basmati, or long-grain white rice works too. You can even use pre-cooked rice for quicker prep.
- Rice vinegar – It’s a traditional flavor added to sushi rice. You can swap this for white vinegar if you don’t have it handy.
- Sugar and Salt
- Canned salmon – Boneless, skinless, and drained well. Feel free to use fresh cooked or leftover salmon too. You can also swap the salmon out and use canned tuna, cooked shrimp (canned or fresh), canned crab meat or even imitation crab meat, shredded.
- Mayonnaise – If you can find Kewpie mayo, it is the yummiest flavor for this recipe. If not, regular mayo is just fine.
- Sriracha – Add more or less depending on how spicy you like it.
- Furikake seasoning – love Trader Joe’s brand. But you can usually find it in grocery stores or Asian markets. It’s a mix of dried seaweed, sesame seeds, and seasonings.
Optional Toppings:
Avocado, diced
Cucumber, seeded and diced
Green onions or scallions, sliced thin
Pickled ginger, found in Asian aisle as well.
Soy Sauce, ow sodium or regular. Use Tamari or coconut aminos for gluten free option.
Yum Yum sauce, use any favorite brand.
Variations You Can Try
1. Use half the mayo and add cream cheese (about 4 ounces) instead for an even creamier layer.
2. Add a layer of nori over the rice before adding the salmon mixture. Then spread the mixture over the nori. You can also scoop it onto nori sheets or nori chips served on the side for a little extra crunch.
3. Sprinkle a ½ cup of panko breadcrumbs over the salmon mixture to give it a tempura like crunch.
How to Make Sushi Bake with Salmon
Step 1: Preheat the oven to 425° F and spray a 9×13 casserole dish with non-stick cooking spray or grease with a little olive oil or sesame oil.
Step 2: Cook the rice per your package directions. Be sure to rinse the rice in a mesh strainer to remove starches that can make the rice mushy. Rinsing it first makes it fluffier.
Step 3: Add the vinegar to a small bowl and heat in the microwave for about 30 seconds. Add the sugar and salt and stir until dissolved. Add the seasoned rice vinegar mixture to the cooked rice and stir in gently.
Step 4: In a large bowl, add the drained salmon, mayo and sriracha to a large bowl and stir to until the salmon is coated well and flaky.
Step 5: In the prepared baking dish, add the rice and spread it evenly for the first layer. Sprinkle half of the furikake seasonings over the rice.
Step 6: Add the salmon mixture over top of the rice and spread it out evenly. Sprinkle the remaining 2 tablespoons of furikake.
Step 7: Place the baking dish in the preheated oven and bake for about 15 minutes.
Remove the from the oven and top with your favorite sushi toppings like diced avocado, diced cucumber, sliced green onion and a drizzle of yum yum sauce or extra sriracha sauce.
Storing Leftovers
Refrigerate: Store cooled and covered leftovers in the refrigerator for up to 3 days. The avocado may turn brown so you may want to leave the toppings off when storing.
Reheating: This dish can be eaten cold or at room temperature. But you can heat individual portions in the microwave on a microwave safe plate for 20-30 seconds too if you’d. Add any additional toppings after heating.
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Easy Sushi Bake Recipe – Deconstructed Sushi Casserole
Ingredients
- 1 cup sushi rice cooked per package directions (approx. 3 cups cooked)
- ¼ cup rice vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 12 ounces canned salmon boneless and skinless, drained
- ¾ cup mayonnaise
- 2 tablespoons sriracha more of less to taste
- ¼ cup furikake seasoning
Optional toppings
- ½ cucumber seeded and diced
- 1 avocado diced
- 6 green onions sliced
- Yum Yum sauce
Instructions
- Preheat the oven to 425° F and spray a 9×13 casserole dish with non-stick cooking spray or grease with a little olive oil or sesame oil.
- Cook the rice per your package directions.1 cup sushi rice
- Add the rice vinegar in a small microwave safe bowl and heat in the microwave for about 30 seconds. Add the sugar and salt and stir until they are dissolved.¼ cup rice vinegar, 1 teaspoon sugar, 1 teaspoon salt
- Add the seasoned rice vinegar mixture to the cooked rice and stir in gently.
- In a large bowl, add the drained salmon, mayo and sriracha to a large bowl and stir to until the salmon is coated well.12 ounces canned salmon, ¾ cup mayonnaise, 2 tablespoons sriracha
- In the baking dish, add the seasoned rice and spread it evenly for the first layer.
- Next, sprinkle 2 tablespoons of the furikake seasoning.¼ cup furikake seasoning
- Then, add the salmon mixture and spread it evenly over the rice layer and sprinkle the remaining furikake.
- Place the dish in the preheated oven and bake for about 15 minutes.
- Remove the from the oven and top with your favorite sushi toppings like diced avocado, diced cucumber, sliced green onion and a drizzle of yum yum sauce or extra sriracha sauce.½ cucumber, 1 avocado, 6 green onions, Yum Yum sauce
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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