Sushi Bake Salmon Avocado (Printable)

Baked layered dish with seasoned rice, flaked salmon, creamy avocado, and nori for a warm, savory experience.

# What You Need:

→ 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)

# How to Make It:

01 - Rinse sushi rice under cold water until 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 sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir into cooked rice gently, fluffing with a fork. Evenly spread rice in a lightly greased 9x13-inch baking dish.
03 - Set oven temperature to 400°F (200°C).
04 - Place salmon fillet on parchment-lined tray. Brush with soy sauce and sesame oil, then sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through. Flake salmon with a fork.
05 - Combine softened cream cheese, mayonnaise, sriracha, and lemon juice until smooth. Fold in flaked salmon evenly.
06 - Spread salmon mixture evenly over rice layer in the baking dish.
07 - Bake 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 and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Expert Advice:

01 -
  • It tastes like sushi but requires zero rolling skills, just strategic layering.
  • You get to bake it, which means you can step away and handle other things instead of standing over a rolling mat.
  • The warm, creamy salmon layer is pure comfort while the cool avocado and nori on top keep it feeling fresh and bright.
02 -
  • Don't skip rinsing the sushi rice—I learned this the hard way by trying to save time, and the result was a starchy, dense base that nobody loved.
  • Add the avocado and nori only after serving, not before baking, or they'll turn brown and lose their fresh texture.
  • Kewpie mayonnaise really does taste different from American mayo; if you can't find it, regular mayo works but the flavor won't be quite as rich and slightly sweet.
03 -
  • Make the sushi rice the morning of or even the day before—it actually seasons better as it sits, and you'll have one less thing to worry about during prep.
  • Kewpie mayo is worth ordering online if your grocery store doesn't carry it; it's a noticeable upgrade that makes the creamy layer taste restaurant-quality.
  • If your avocado is slightly firm, slice it thinner and arrange it just before serving so each piece stays distinct and creamy rather than melting into the warm layer below.
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