Deconstructed Sushi Bake Layers (Print Version)

Layered warm baked dish featuring seasoned rice, salmon, avocado, and nori topped with sesame and spring onions.

# What You’ll 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 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)

# How to Make It:

01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to boil, cover, and simmer on low for 15 minutes. Remove from heat and let sit, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir into cooked rice, fluffing gently with a fork. Spread rice evenly into a lightly greased 9x13-inch baking dish.
03 - Set oven temperature to 400°F (200°C).
04 - Place salmon on parchment-lined baking tray. Brush with soy sauce and sesame oil; sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through. Flake with a fork.
05 - In a bowl, blend cream cheese, mayonnaise, sriracha (optional), and lemon juice until smooth. Fold in flaked salmon evenly.
06 - Spread salmon mixture over the rice layer in the baking dish evenly.
07 - Bake the casserole for 10 minutes until warmed through and slightly golden on top.
08 - Top with sliced avocado, nori squares, toasted sesame seeds, and sliced spring onions.
09 - Slice and serve warm with soy sauce, pickled ginger, and wasabi on the side.

# Additional Tips::

01 -
  • It tastes like sushi but requires none of the rolling skills or patience that actually learning to roll demands.
  • The warm, creamy salmon layer against cool avocado hits that sweet spot between comfort food and fresh elegance.
  • It feeds a crowd in under an hour and somehow looks more impressive than the effort it takes.
02 -
  • Don't skip rinsing the rice or the whole dish becomes starchy and loses that delicate, separate-grain texture that makes it feel special.
  • The avocado goes on at the very end—I learned this the hard way when I layered it too early and it turned brown and sad by serving time.
  • The salmon needs to be fully cooked and cooled slightly before you fold it into the cream cheese, or the heat will make the mixture greasy and separated.
03 -
  • Use Kewpie mayo instead of regular mayo—it's slightly sweeter and creates a noticeably richer, more luxurious cream layer that tastes like restaurant quality.
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on; it wakes up their flavor in a way raw seeds can't match.
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