This Sushi Casserole recipe features layers of seasoned sushi rice and marinated salmon baked to perfection. Topped with crispy onions, nori seasoning, avocado, and a drizzle of mayo, it’s a delicious twist on classic sushi flavors.
Why You’ll love this Sushi Bake
Two words that probably don’t come to mind when you think of them individually: sushi + casserole. If you’re on social media, you’ve probably seen a deconstructed version of sushi, so low and behold here is mine.
Hot and sweet marinated salmon bites, creamy mayo and avocado, crunchy crispy onions, we devoured this deconstructed sushi roll. And specifically made for two people in mind, it’s impossible not to rip through this deliciousness!
This easy sushi bake recipe is perfect for any weeknight, coming together in under 30 minutes to fulfill your sushi craving. Plus, its customizable to your liking by adding any toppings you love and removing the ones you don’t.
I’m a casserole lover, what can I say! Some other atypical “casseroles” I’ve got on the blog: S’mores Casserole, Big Mac Casserole, Chicken and Waffle Casserole and Pizza Casserole. Be sure to check them out!
Recipe Ingredients
- Salmon – I used a 1 pound Atlantic salmon filet cut into cubes.
- Marinade – We’ll make a simple sauce for the salmon with avocado oil, chili crisp, rice vinegar.
- Cooked White Rice – I like using short grain rice as opposed to long or medium grain rice to most closely mimic traditional sushi. The rice must be cooked – otherwise this dish won’t turn out! I always use Success Rice Boil-in-Bag rice as it’s SO easy to make and it turns out perfect every time. To the rice we’ll add cilantro, soy sauce, and sesame oil.
- Toppings – Mango, avocado, jalaneño, balsamic, sesame seeds, crispy onions.
- Kewpie mayonnaise – A Japanese mayonnaise that differs from regular mayonnaise due to its use of only egg yolks (not whole eggs) and a unique blend of vinegar (often rice or apple cider vinegar) for a richer, tangier, and slightly sweet taste. Also feel free to use sriracha mayo if you like a little more heat.
- Nori japanese seasoning mix – You can find it at Trader Joe’s, any Asian Market, and even most local grocery stores. Or take a stab at homemade furikake by crumbling a sheet of nori, adding sesame seeds, a little salt and a and a little bit of sugar.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Marinade – To save time, feel free to use a bottled marinade for flavor. I enjoy this Sweet Thai Chili sauce or this Hot Honey with Chili Crisp sauce.
- Protein – Instead of salmon, try imitation crab meat or fresh crab, shrimp, smoked tofu or canned tuna.
- Toppings – Get creative with any variety of toppings! Mimic your favorite sushi rolls. Some additional suggestions: Cucumber, shredded carrot, asparagus, cream cheese, tempura topping, pickled ginger, eel sauce, spicy mayo or wasabi.
How to Make This Recipe
1. Preheat the oven to 400°F and cook the rice according to instructions. Pour cooked rice onto a quarter sheet pan or casserole dish. Fluff it with a fork. Pour soy sauce, sesame oil, and cilantro on the rice and stir together.
2. Remove the skin from your salmon (see pro tip!) and cut into ¾” even cubes. In a mixing bowl, whisk together the salmon marinade sauce. Put the salmon cubes into the marinade.
3. Pour the marinated salmon on top of the rice. Try to have the salmon spread out to ensure equal cooking throughout. Add any remaining sauce to the rice for extra flavor.
Place the baking dish in the oven for 11-14 minutes or until the salmon reaches an internal temperature of 160°F.
4. While still hot, add nori seasoning, scallions, diced mangoes, avocado slices, sesame seeds, kewpie mayo, sriracha, balsamic glaze (or eel sauce) to the top of the sushi bake. Serve with a lime wedge and enjoy!
PRO TIPS
Tips for removing salmon skin:
- Use a Sharp Knife – A sharp, thin-bladed knife (like a fillet knife) works best.
- Start at the Tail End – If your fillet has a thinner tail end, start from there.
- Create a Grip – Hold the tail end firmly (or use a paper towel for a better grip).
- Angle the Knife – Keep your knife slightly tilted (about 15°) to slide between the skin and flesh. Stay close to the skin to not lose too much meat.
- Cut with Gentle Sawing Motions – Move the knife back and forth while pulling the skin in the opposite direction.
Recipe FAQs
A great recipe for meal prep! Store your salmon sushi bake in an airtight container in the refrigerator for up to 3 days. I suggest keeping the crispy toppings off until ready to enjoy so they don’t get soggy (nori seasoning and crispy onions).
Because we’re pouring the salmon AND marinade onto the sushi casserole, there’s no need to let the salmon sit for an extended period of time. All of the flavor will make its way into the final dish. Of course, if you want to prep the salmon + marinade in advance, it can sit in the fridge for up to 24 hours.
Yes! Unagi refers to Japanese freshwater eel, specifically the species Anguilla japonica. In Japanese, it is referred to as “unagi no tare” which means sauce for eel. But if you’re eating unagi, then you would just say “tare”, because the eel is understood.
In this recipe, I use balsamic glaze, which has a similar savory, but slightly sweet flavor and doesn’t require a special trip to the Asian grocery stores.
Serving suggestions
Serve your sushi casserole as the main dish with a salad like this Oriental Coleslaw, Korean Cauliflower or Dumpling Salad for a tasty, Asian inspired meal full of delicious flavors.
More Recipes You’ll Love
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Sushi Casserole
Equipment
- sheet pan
- Mixing Bowl
- Whisk
- Meat Thermometer
- sauce pan
- Mixing spoon
Ingredients
Salmon
- 1 salmon filet, ~2/3 lbs
- 1 ½ tbsp avocado oil
- 3 tbsp chili crisp
- 1 tbsp rice vinegar
Rice
- 3 cups cooked white rice
- 1/4 cup cilantro, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Toppings
- 1 tbsp Nori japanese seasoning mix
- 1 mango, diced
- 1 avocado, diced
- 1/4 cup crispy onions
- 2 tbsp Kewpie mayonnaise
- 1 tbsp Sesame seeds
- Lime wedges
- 1 jalapeño, thinly sliced, optional
- 2 tbsp balsamic glaze, or eel sauce, optional
Instructions
- Preheat the oven to 400°F and cook the rice according to instructions.
- Pour cooked rice onto a quarter sheet pan or casserole dish. Fluff it with a fork. Pour soy sauce, sesame oil, and cilantro on the rice and stir together.
- Remove the skin from your salmon (see pro tip!) and cut into ¾” even cubes.
- In a mixing bowl, whisk together the salmon marinade sauce. Put the salmon cubes into the marinade.
- Pour the marinated salmon on top of the rice. Try to have the salmon spread out to ensure equal cooking throughout. Add any remaining sauce to the rice for extra flavor.
- Place the baking dish in the oven for 11-14 minutes or until the salmon reaches an internal temperature of 160°F.
- While still hot, add nori seasoning, scallions, diced mangoes, avocado slices, sesame seeds, kewpie mayo, sriracha, balsamic glaze (or eel sauce) to the top of the sushi bake. Serve with a lime wedge and enjoy!
Nutrition
Notes
- Use a Sharp Knife – A sharp, thin-bladed knife (like a fillet knife) works best.
- Start at the Tail End – If your fillet has a thinner tail end, start from there.
- Create a Grip – Hold the tail end firmly (or use a paper towel for a better grip).
- Angle the Knife – Keep your knife slightly tilted (about 15°) to slide between the skin and flesh. Stay close to the skin to not lose too much meat.
- Cut with Gentle Sawing Motions – Move the knife back and forth while pulling the skin in the opposite direction.
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Sushi Casserole calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
oh baby, we LOVED this one!!!
simple and SO dang flavorful! Leftovers were fabulous the next day, too
This was SO good! My husband and I both loved it! And will keep well to reheat tomorrow
This was SO good! My husband and I both loved it and it will be a great meal to reheat tomorrow!