Easy Sushi Bake

Sushi bake, or sushi casserole, is a delicious way to satisfy your sushi cravings without the hassle of rolling and slicing individual rolls. It’s an easy and shareable dish that is perfect for weeknight family meals or any gathering.

What is Sushi Bake?

It’s basically a sushi roll in casserole form with layers of rice, seasonings, and fillings that gets baked to golden perfection. You can also think of it as a deconstructed sushi roll.

The beauty of this dish is that it eliminates the need for individually assembling and rolling each sushi roll. Instead, it’s designed for sharing and socializing, making it the perfect addition to potlucks, gatherings, and kid-friendly family dinners.

And if you love the idea of turning sushi-inspired flavors into fun handheld bites, don’t miss out on making a rice burger! It’s another creative way to enjoy seasoned rice and tasty fillings, stacked between crispy rice “buns” — so fun, satisfying, and great for kids and adults alike!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Rice – short grain rice will work best as it has a stickier texture and higher starch content, which helps the layers of sushi bake hold together and maintain their shape. Prepare the rice according to the package instructions or using your preferred method.
• Seasoned rice vinegar and sesame oil – for that iconic sushi rice flavor.
• Furikake seasoning – You can use crushed nori sheets or seaweed snacks.
• Canned salmon
• Greek yogurt – Adds creaminess to the seafood mixture. You can also use cream cheese if you prefer.
• Korean or Kewpie Mayonnaise – Unlike regular mayo, this is made with only egg yolks (not whole eggs) and has a sweeter and tangier taste with a hint of umami flavor.
• Roasted seaweed snacks (for serving) – also known as “gim” or Korean laver seaweed snack will work best. These are individually packed.
• Toppings – for added flavor and texture, enjoy with cucumber, avocado slices, green onions, kimchi…anything you’d like!

Step-by-Step Instructions

1. Coat the bottom of baking dish (I’m using 11 x 7 inch here) with sesame oil to prevent the rice from sticking. Add cooked rice and combine with rice vinegar and the rest of the sesame oil. Spread evenly on the bottom. Sprinkle furikake seasoning or shredded nori seaweed. Adjust the amount to your liking (See tips for success section below).
2. In a large mixing bowl, combine salmon with Greek yogurt, Korean or Japanese mayonnaise, carrots, and lime juice. Mix well to combine.
3. Spread the salmon mixture on top of the rice.
4. Bake for 10 minutes or until heated through.
5. Garnish (optional) – add mayo, eel sauce, furikake, sesame seeds, etc.

Variations

I like to use canned salmon for convenience and to keep the meal budget-friendly. But you seriously can add any of your favorite sushi ingredients. Some options are:

• Crab meat – you can use real or imitation crab meat like a California roll. Shred or finely chop.
• Salmon – instead of canned, you can use fresh salmon. Here are all the ways you can cook salmon for babies.
• Shrimp
• Lobster
• Scallops
• Fish roe or masago
• Miso Tofu

Desire more crunch? Add some panko breadcrumbs on top before baking.

Like it cheesy? Sprinkle some shredded cheddar cheese or favorite good melting cheese on top and bake!

Tips for Success

• Be sure to rinse your rice until the water runs clear. Otherwise you will end up with a gummy texture.
• While you can use plain rice, the addition of vinegar and sesame oil really elevates the whole experience. Add while the rice is hot so they get well absorbed.
• Furikake seasoning is quite high in sodium so if intending to serve to your baby, leave it out of their portion as you see pictured. I like to cover the handle with foil as a marker for which side doesn’t have it.

Serving Suggestions

This is the perfect dish to serve family-style! Bring the whole casserole dish to the table and lay out your favorite toppings and condiments for everyone to help themselves.

Start by scooping out portions of sushi bake onto individual plates using a spoon or spatula.

Place on top of seaweed sheets. Then come the endless opportunities for customization.

Enjoy with sliced cucumber, avocado, a sprinkle of furikake, soy sauce, spicy mayo, pickled ginger…Kimchi is a favorite at our house, and we even love it on top of mini pizzas.

For toddlers and kids, cut the sushi bake into thin strips and lay out all the toppings on a large wooden board for them to pick, choose, and build their own unique sushi “tacos,” as my kids like to call them!

This is such a fun and interactive meal that just might help your wiggly toddler stay at the table longer and try new foods.

Storage

Transfer to an airtight container and store in the refrigerator for 2-3 days. Reheat in the microwave until warmed through. You can also reheat in the oven at 350°F for 10-15 minutes.

Frequently Asked Questions

More Asian Recipes

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Favorite Mandu (Korean Dumplings)

Korean Vegetable Pancakes (Yachaejeon)

Easy Healthy Fried Rice (With Vegetables)

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!