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–+ servings
Sushi Bake

Sushi Bake: Your New Favorite Comfort Food Casserole

Delight in this comforting Sushi Bake that combines creamy layers and hearty salmon, perfect for busy weeknights or cozy gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 2 cups Sushi Rice Substitution: Jasmine or short-grain rice works, but sushi rice is best!
  • 2.5 cups Water
  • 1 tablespoon Rice Vinegar Substitution: Use white vinegar if you're out of rice vinegar.
  • 1 tablespoon Sugar Adjust the sugar to suit your taste; less for a not-so-sweet rice.
  • 1 teaspoon Salt Just a pinch will do!
For the Filling
  • 1 lb Salmon Fillet Substitution: Feel free to use tuna or shrimp instead of salmon.
  • 1 cup Imitation Crab Substitution: Real crab can elevate the dish for special occasions.
  • 1/2 cup Japanese Kewpie Mayonnaise Substitution: Regular mayo is fine, but Kewpie is preferred for an authentic touch.
  • 1 tablespoon Sriracha Sauce Gives a spicy kick; modify based on your heat preference.
  • 1 tablespoon Soy Sauce Opt for low sodium to keep it balanced.
  • 1 tablespoon Sesame Oil Omit if you're looking for a lighter dish.
For Topping & Serving
  • 2 sheets Nori Sheet Substitution: Seaweed snacks can work in a pinch.
  • 2 tablespoons Sesame Seeds
  • 1/4 cup Spicy Mayonnaise Combine mayo with sriracha for a tasty drizzle.
  • 1/4 cup Chopped Cilantro or Scallions
  • Black Sesame Seeds Optional for additional texture.
  • 1 cup Seaweed Snacks
  • 1 cup Sliced Avocado For serving.
  • 1 cup Cucumber For serving.

Equipment

  • Medium Pot
  • Air Fryer
  • Mixing Bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until clear, combine with water in a pot, boil, reduce heat, cover, and cook for 15-20 minutes.
  2. Season salmon fillet with salt, pepper, and olive oil; air fry at 400°F for about 10 minutes until flaky.
  3. In a mixing bowl, shred imitation crab, add flaked salmon, soy sauce, Kewpie mayo, sriracha, and sesame oil, mixing thoroughly.
  4. Preheat oven to 400°F, grease baking dish, spread sushi rice evenly, and mix rice vinegar, sugar, and salt into warm rice.
  5. Tear nori sheets and sprinkle over the rice, then add the filling on top, pressing down gently; finish with sesame seeds.
  6. Bake assembled dish for 10 minutes then broil for 2 minutes for a golden top.
  7. Remove from oven, drizzle spicy mayo, garnish with cilantro or scallions, and serve with avocado and cucumber.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Mix spicy mayonnaise just before serving for the best flavor. Store leftovers in the refrigerator for up to 3 days.

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