This post may contain affiliate links. Please see our disclosure policy for more details.
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.
Table of Contents
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
- 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).
- In a large mixing bowl, combine salmon with Greek yogurt, Korean or Japanese mayonnaise, carrots, and lime juice. Mix well to combine.
- Spread the salmon mixture on top of the rice.
- Bake for 10 minutes or until heated through.
- 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.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
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
Yes! Assemble all the layers in the baking dish, cover it tightly, and refrigerate. When you’re ready, simply bake in the oven, adding a couple of minutes to the cooking time until warmed through.
Sushi bake is best enjoyed warm. I don’t recommend serving cold as the rice hardens.
More Asian Recipes
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!
Sushi Bake
Ingredients
- 3 cups cooked sushi rice
- 2-3 tablespoons seasoned rice vinegar
- 2 teaspoon sesame oil
Salmon Filling
- 12 ounces canned salmon
- 1/2 cup Greek yogurt (120g)
- 1/4 cup Korean or Kewpie Mayonnaise
- 1 cup grated carrots (120g)
- Furikake seasoning to taste
- 1 tablespoon lime juice
Instructions
- Preheat oven to 400°F. 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.
- In a large mixing bowl, combine salmon with Greek yogurt, Korean or Japanese mayonnaise, carrots, and lime juice. Mix well to combine.
- Spread the salmon mixture on top of the rice. Bake for 10 minutes or until heated through.
- Garnish (optional) – add mayo, eel sauce, furikake, sesame seeds, etc.
Video
Notes
- Furikake seasoning is quite high in sodium so if intending to serve to your baby, leave it out for their portion as you see pictured. I like to cover the handle with foil as a marker.
- Enjoy with sliced cucumber, avocado, a sprinkle of furikake, soy sauce, spicy mayo, pickled ginger, kimchi, etc.
Thank you for the recipe. I had been looking for a kid friendly sushi recipe for a while! My toddler 19 mo old loves this with edamame.
Do you know if it’s possible to use leftover overnight cold rice from the fridge in the mixture instead of fresh cooked warm rice before baking? So far I have only tried it with warm fresh rice mixture. Would love to know so can cut down on prep time and use up leftover rice. Thank you!
For this I do recommend using freshly cooked, if possible!
Thank you! Looking forward to trying out more of your recipes 🙂
This one is a winner for family dinner. I fry skinless salmon fillets in a little olive oil and then break apart vs tinned (tinned salmon here in Australia is not so great). It also has less of a ‘fishy’ flavour if cooked fresh. We serve with mashed avo, pickled ginger, Seaweed sheets etc. I have also been able to freeze (separately) both the salmon mix and the rice mix so i can thaw them in the fridge during the day and then pop them together when i get home and in the oven it goes.
Oh I’m so glad and thanks for sharing your freezing tips!!
This was another big winner in our house! We used your suggestion of serving of at the table with all the topping options out and after I showed my 4 year old how to build his own “taco”, he loved it! Husband said kimchi was perfect with it, and I agree!
Yes! It’s such a fun, interactive meal!! Always kimchi :).
So yummy! This will be my new go to recipe for canned salmon. Everyone loved it, my husband and I, to my 13 month old and 3.5 year old! It is quite a lot of food, I will probably do it half the amount next time. Also – I used regular mayo only (didn’t have yogurt on hand), turned out great and fit it all nicely in a 9×9 dish.
Makes me so happy to hear that! Good to know it tastes great with regular mayo too :).
I tried this because- what a GREAT idea! Especially for feeding the whole family on a budget. I didn’t love it, it tasted more like tuna with the salmon I used- maybe the brand? I want to try it again with fresh cooked salmon because I’m sure it would make a big difference!
Yes! That’s always an option!
Made it and whole fam loved it! What furikake seasoning do you usually buy? Thanks for your amazing recipes!
Yay!! I’ve linked the one I use in the post under the ingredients!
Any recs for a mayo substitute? My daughter has an egg allergy
You can try with sour cream or cream cheese
What’s the temp to bake it in?
400°F!
Super excited to try this one this week. And while I haven’t tried it yet, I feel it necessary to leave a review on just how simple and delicious an idea this is, that my whole family will love. I may or may not even need to come back to the recipe to remember how to put it together, so I’m leaving this review now cuz I’m stoked on it. Thanks for the EASIEST meal ideas!!
I appreciate that!! Yes this “recipe” is highly customizable, and I often just let my taste buds guide me rather than measuring out the ingredients. Enjoy!!!
Hi! This sounds delicious. If we have unseasoned rice vinegar already, are there some seasonings we could add to the rice to make it taste similar to having used the seasoned rice vinegar?
Hi! Yes you will have to add some sugar and salt