Sushi Bake Salmon Avocado (Printer-Friendly)

Layered dish with seasoned rice, flaked salmon, creamy avocado, and nori, baked and served warm.

# 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 ground 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)

# Steps:

01 - Rinse sushi rice under cold water until water is clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir seasoning into cooked rice and fluff gently with a fork. Evenly spread rice into a lightly greased 9x13-inch baking dish.
03 - Set the oven temperature to 400°F.
04 - Place salmon fillet on parchment-lined baking tray. Brush with soy sauce and sesame oil, then sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through, then flake with a fork.
05 - In a bowl, combine softened cream cheese, mayonnaise, sriracha (if using), and lemon juice until smooth. Fold flaked salmon into the mixture.
06 - Spread the creamy salmon mixture evenly over the rice layer in the baking dish.
07 - Bake the layered dish for 10 minutes until warmed through and lightly golden on top.
08 - Top 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 Suggestions:

01 -
  • Everything tastes like sushi without the intimidating technique of rolling.
  • It feeds a crowd and looks impressive, but it's genuinely easier than it seems.
  • Warm, creamy, fresh all at once—the contrast just works.
02 -
  • Don't skip rinsing the rice or seasoning it while warm—these two steps are the difference between a proper sushi rice taste and something that just feels like a regular casserole.
  • The salmon should be just barely cooked through when you pull it from the oven the first time; it will continue to cook slightly when the whole casserole goes back in, and overcooked salmon becomes dry and rubbery.
03 -
  • Buy the thickest salmon fillet you can find and pat it bone-dry before seasoning; moisture is your enemy when you want a good sear and flake.
  • If Kewpie mayo feels like a splurge, it really does make a difference in creaminess and subtle sweetness—but regular mayo works just fine if that's what you have on hand.
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