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Sushi Casserole

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2
Calories: 1200 kcal
Course: Main Course , Dinner
Cuisine: Asian , Japanese

Ingredients

Salmon
  • 1 salmon filet ~⅔ lbs
  • 1 ½ tbsp avocado oil
  • 3 tbsp chili crisp
  • 1 tbsp rice vinegar
Rice
  • 3 cups cooked white rice
  • 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 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

    Cup of Yum
  1. Preheat the oven to 400°F and cook the rice according to instructions.
  2. 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.
  3. Remove the skin from your salmon (see pro tip!) and cut into ¾” even cubes.
  4. In a mixing bowl, whisk together the salmon marinade sauce. Put the salmon cubes into the marinade.
  5. 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.
  6. Place the baking dish in the oven for 11-14 minutes or until the salmon reaches an internal temperature of 160°F.
  7. 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

Serving 1serving Calories 1200kcal (60%) Carbohydrates 93g (31%) Protein 54g (108%) Fat 67g (103%) Saturated Fat 7g (35%) Polyunsaturated Fat 12g Monounsaturated Fat 21g Cholesterol 25mg (8%) Sodium 1993mg (83%) Potassium 704mg (20%) Fiber 10g (40%) Sugar 16g (32%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 1200

% 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.