Sushi Bake Salmon Avocado (Printer-Friendly)

Layers of seasoned rice, flaked salmon, creamy avocado, and nori baked until warm.

# 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 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon 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 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 water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Stir together rice vinegar, sugar, and salt. Fold mixture into cooked rice, fluffing gently with a fork. Spread rice evenly into a lightly greased 9x13-inch baking dish.
03 - Set oven to 400°F.
04 - Place salmon fillet on parchment-lined tray. Brush with soy sauce, sesame oil, and sprinkle black pepper. Bake 12–15 minutes until cooked through. Flake salmon with fork.
05 - Mix cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Fold in flaked salmon.
06 - Spread salmon mixture evenly over rice in baking dish.
07 - Bake assembled dish for 10 minutes until warmed through and lightly golden on top.
08 - Top casserole with sliced avocado, nori squares, toasted sesame seeds, and spring onions.
09 - Slice casserole and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Suggestions:

01 -
  • It tastes like sushi night without the intimidation of rolling or the cleanup of raw fish prep.
  • Everything comes together in less than an hour, making it perfect for weeknight dinners or impressing guests without the stress.
  • You can make it ahead and bake it right before serving, which means you're not panicking in the kitchen while everyone's arriving.
02 -
  • Don't add the avocado until right before serving—it browns quickly and turns an unappetizing gray-green if it sits on the warm casserole.
  • Kewpie mayo makes a real difference in the creamy layer; it's slightly sweet and silkier than regular mayo, which changes how the whole filling tastes.
  • Make sure your salmon is fully cooked before flaking it; undercooked salmon will continue cooking slightly in the oven and might end up overcooked in the finished dish.
03 -
  • Use Kewpie mayonnaise instead of regular mayo; the subtle sweetness transforms the creamy layer into something special rather than just functional.
  • Add the avocado topping right before serving so it stays vibrant and fresh instead of browning or getting warm and soft.
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