Sushi Bake Salmon Avocado (Printer View)

Layered dish with seasoned rice, salmon, avocado, nori, toasted for warm, rich flavors.

# Components:

→ 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 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - ½ 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 the sushi rice under cold water until the water runs clear. Combine rice with water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir the mixture into the cooked rice and fluff gently with a fork. Spread the rice evenly into a lightly greased 9x13-inch baking dish.
03 - Preheat the oven to 400°F.
04 - Place salmon fillet on a parchment-lined baking tray. Brush with soy sauce and sesame oil, then sprinkle with black pepper. Bake for 12 to 15 minutes until fully cooked. Flake the salmon with a fork.
05 - Combine cream cheese, mayonnaise, sriracha, and lemon juice in a bowl until smooth. Fold in the flaked salmon gently.
06 - Spread the salmon mixture evenly over the rice layer in the baking dish.
07 - Bake the combined layers for 10 minutes until warmed through and slightly golden on top.
08 - Top the casserole with sliced avocado, nori squares, toasted sesame seeds, and spring onions.
09 - Cut into portions and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Advice:

01 -
  • No rolling skills required, just layers that come together in under an hour.
  • The warm, creamy salmon center melts into the rice in a way that makes you forget you're not at a restaurant.
  • It's elegant enough to serve to guests but simple enough to make on a Tuesday night.
02 -
  • The nori must go on at the very end—add it even a few minutes too early and it becomes limp and chewy instead of crispy.
  • Don't skip rinsing the rice; it's the difference between creamy individual grains and a gluey mess.
  • Room-temperature salmon flakes better than hot salmon, so let it cool for a minute after baking before shredding.
03 -
  • Make the rice and salmon components ahead of time, then assemble and bake just before serving for a stress-free entertaining move.
  • If you prefer everything to warm through together, bake the topped casserole uncovered for another 5 minutes—the avocado will soften slightly but stay intact.
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