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Salmon Sushi Bake

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A comforting casserole that combines the flavors of sushi with easy preparation, perfect for family dinners or potlucks.

Ingredients

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  • 2 cups sushi rice (short-grain)
  • 2 1/2 cups water
  • 1 lb fresh salmon fillets, cooked and flaked
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 tbsp soy sauce (use low-sodium if preferred)
  • 2 tsp sriracha (optional)
  • 1 avocado, sliced
  • 1/4 cup green onions, chopped
  • Nori sheets, for serving
  • Sesame seeds, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Rinse the sushi rice under cold water until the water runs clear.
  3. Combine the rinsed rice and 2 1/2 cups water in a pot.
  4. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
  5. Turn off the heat and let rest, covered, for 10 minutes, then fluff with a fork.
  6. Spread the warm rice evenly into the greased baking dish, pressing lightly to form a compact base.
  7. In a bowl, combine mayonnaise, sour cream, soy sauce, and sriracha, stirring until smooth.
  8. Fold in the flaked salmon until evenly coated.
  9. Spread the salmon mixture evenly over the rice layer.
  10. Bake for 20–25 minutes, until heated through and the top is slightly golden.
  11. Remove from the oven and let cool for 5–10 minutes. Top with avocado and green onions.
  12. Serve warm with nori sheets.

Notes

Short-grain sushi rice is recommended for the right texture; canned salmon or leftover cooked salmon can also be used. For a lighter version, swap half the mayo for Greek yogurt.

Find it online: https://www.mealbreeze.com/salmon-sushi-bake/