Sushi Casserole
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
1200 kcal
-
Course
Main Course, Dinner
Sushi Casserole
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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.
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Ingredients
Salmon
- 1 salmon filet ~⅔ lbs
- 1 ½ tbsp avocado oil
- 3 tbsp chili crisp
- 1 tbsp rice vinegar
Rice
- 3 cups white rice cooked
- ¼ cup cilantro diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Toppings
- 1 tbsp nori Japanese seasoning mix
- 1 Mango diced
- 1 avocado diced
- ¼ cup fried onions crispy
- 2 tbsp mayonnaise Kewpie brand
- 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!
Notes
- A great recipe for meal prep! Store 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).
- Tips for removing salmon skin:
- 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.
- 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.
Nutrition Information
Show Details
Serving
1serving
Calories
1200kcal
(60%)
Carbohydrates
93g
(31%)
Protein
54g
(108%)
Fat
67g
(103%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
21g
(105%)
Cholesterol
25mg
(8%)
Sodium
1993mg
(83%)
Potassium
704mg
(15%)
Fiber
10g
(40%)
Sugar
16g
(32%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1200 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1200kcal | 60% |
| Carbohydrates | 93g | 31% |
| Protein | 54g | 108% |
| Fat | 67g | 103% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 25mg | 8% |
| Sodium | 1993mg | 83% |
| Potassium | 704mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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