Easy Sushi Bake
Make this sushi bake casserole for your next potluck for a fullfilling meal. It's packed with seasoned sushi rice, creamy and rich salmon, and sprinkled with crunchy and fresh toppings.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 c short-grain rice (uncooked)
- 2 c filtered water (plus more for rinsing)
- 2 tbsp cane sugar
- 2 tbsp rice vinegar
- 1 tsp kosher salt (Diamond Crystal preferred)
- 2 tbsp furikake
- 2 (5 oz) wild sockeye filets (1-inch thick (or your preferred fish))
- ½ tsp kosher salt (Diamond Crystal preferred)
- 2 c shredded baked salmon (from the baked fish above)
- 1 c kani (chopped (about 8 kani sticks))
- ½ c cream cheese (softened)
- ½ c Kewpie mayonnaise
- 1 tbsp low-sodium soy sauce
- 1 tbsp sriracha
- ½ tbsp red miso
- 1 tsp yuzu juice (or lemon juice)
- Kewpie mayonnaise
- sriracha
- eel sauce
- furikake or seasoned seaweed flakes
- green onions, sliced
- tempura bits
- avocado (avocado, sliced or cubed)
- fried shallots
- fried garlic
- nori packs
- cucumber (sliced)
Instructions
- 1
Cook sushi rice
- 2
Rinse the 2 c short-grain rice under running water until the water runs clean.
- 3
Combine the clean 2 c short-grain rice and 2 c filtered water into the rice pot and cook the rice based on your cooker’s settings.
- 4
Fish
- 5
Preheat the oven to 400 °F.
- 6
Pat dry the 2 (5 oz) wild sockeye filets and place them onto a parchment-lined sheet pan.
- 7
Season the 2 (5 oz) wild sockeye filets with ½ tsp kosher salt thoroughly.
- 8
Bake the salmon for 9 minutes or until the internal temperature reaches 140 °F. Remove from the oven and let it cool on the counter.
- 9
Use a fork or clean hands to flake the salmon into smaller pieces.
- 10
Season sushi rice
- 11
When the rice is finished cooking, turn off the rice cooker and open the lid. Use a rice paddle to fluff up the rice. Let the rice cool for about 10 minutes.
- 12
In a microwave-safe bowl, combine the 2 tbsp cane sugar, 2 tbsp rice vinegar, and 1 tsp kosher salt. Microwave for 20 seconds and then stir with a spoon to dissolve all the ingredients.
- 13
Pour half the seasoning into the rice pot and use the paddle to gently mix the rice. Add the other half of the seasoning and mix again.
- 14
Sprinkle in the 2 tbsp furikake and mix to evenly distribute.
- 15
Assembly
- 16
Preheat the oven to 425 °F.
- 17
Mix all the filling & seasoning ingredients in a large mixing bowl: ½ c cream cheese, ½ c Kewpie mayonnaise, 1 tbsp low-sodium soy sauce, ½ tbsp red miso, 1 tbsp sriracha, and 1 tsp yuzu juice.
- 18
In the same bowl, add the 2 c shredded baked salmon and 1 c kani. Use a spatula to mix.
- 19
Transfer the rice to an oven-safe dish. Use the rice paddle to lightly press the rice into an even layer.
- 20
Add the filling on top of the rice layer and use the paddle to make an even layer of fish.
- 21
Place the dish into the oven and bake for 10-15 minutes or until the top is golden brown. Carefully remove the dish and place it on a heat-safe surface or trivet.
- 22
Sprinkle with more furikake or seasoned seaweed flakes, green onions, sliced, and avocado.
- 23
Drizzle Kewpie mayonnaise, sriracha, and eel sauce on top for more flavor. For more crunch, sprinkle tempura bits fried shallots, or fried garlic as a finishing ingredient.
- 24
To serve, give guests individual nori packs. Take one nori on the palm of your hand, use a spoon to scoop out an even layer of rice and fish, and place the scoop into the center of the nori. Top with cucumber if preferred. Hold it like a taco and eat it in one bite.