Salmon Sushi Casserole: A Tasty Twist on Sushi Rolls

If you’re a sushi enthusiast, you’re in for a treat with this simple and scrumptious Salmon Sushi Casserole. Indulge in all the delightful flavors and textures of sushi without the hassle of rolling. This dish combines tender, flaky salmon, creamy mayo, imitation crab meat, and seasoned sushi rice.

Salmon Sushi Casserole

Why You’ll Love This Recipe

This Salmon Sushi Casserole is a dream come true for sushi lovers who crave the authentic taste of their favorite rolls. With easy-to-find ingredients from your local grocery store, it’s hassle-free to whip up. It’s also a fantastic way to utilize leftover rice and seafood.

  • An easy and crowd-pleasing dish that delights everyone
  • Perfect for parties and gatherings
  • Less labor-intensive compared to traditional sushi rolls
  • All the delectable sushi flavors in a convenient casserole form

Looking for more salmon inspiration? Try the Low-Carb Sushi Bowl with Smoked Salmon or the Salmon Buddha Bowl.

Ingredient Notes

Sushi Casserole Ingredients

  • Sushi Rice: This short-grain rice turns delightfully sticky when cooked, making it ideal for sushi. Rinse the rice thoroughly to remove excess starch before cooking.
  • Salmon: Fresh salmon works best, but you can also use thawed frozen salmon. Remember to remove the skin before dicing.
  • Imitation Crab Meat: An affordable alternative to real crab meat, offering a similar texture and flavor. Widely available at most grocery stores. Real crab meat can be used as well if accessible.
  • Rice Vinegar: With its mild and sweet flavor, rice vinegar perfectly complements the other ingredients. You can find it in the Asian foods section of most grocery stores.
  • Soy Sauce: Opt for low-sodium soy sauce, or try coconut aminos or tamari as alternatives.
  • Sriracha: Adds a delightful kick of spice. If you prefer a milder dish, feel free to omit it.
  • Japanese Mayo: Also known as Kewpie mayo, this mayo variation popular in Japan and Asia offers a milder and slightly sweeter taste. It features a creamier texture, as it is made with egg yolks instead of whole eggs. Regular mayo works as a substitute.
  • Furikake: A Japanese seasoning blend of dried fish, sesame seeds, seaweed, sugar, and salt. It infuses the dish with a delightful umami flavor. Look for it at Trader Joe’s or other specialty stores.
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For complete information on ingredients and substitutions, refer to the recipe card.

How to Make Salmon Sushi Casserole

Here’s a step-by-step guide to creating this delicious Salmon Sushi Casserole:

Step 1: Cook and season the rice – Follow the package directions for cooking the sushi rice. Allow the rice to cool for 10 minutes, then gently mix in rice vinegar, salt, and sugar. Set it aside.

Step 2: Prepare the salmon mixture – In a medium or large bowl, combine diced salmon, imitation crab, Japanese or regular mayo, soy sauce or coconut aminos, and sriracha.

Step 3: Assemble – Transfer the seasoned rice into a prepared casserole dish, pressing it down into a single layer.

Assembling Sushi Casserole

Sprinkle furikake evenly over the rice. Add the salmon mixture on top, gently spreading it out.

Assembling Sushi Casserole

Step 5: Bake – Preheat the oven to 425 degrees Fahrenheit. Bake the casserole for 17 to 20 minutes.

Baked Salmon Sushi Casserole

Step 6: Serve! – Allow the casserole to cool slightly. Drizzle with sriracha mayo and sprinkle with scallions. Cut into squares and serve with your favorite toppings.

Serving Suggestions and Toppings

This spicy Salmon Sushi Casserole is delightful on its own, but you can elevate it with tasty toppings:

  • Avocado Slices: Add creamy texture and healthy fats by topping each slice with fresh avocado.
  • Toasted Sesame Seeds: Sprinkle some toasted sesame seeds for added crunch and nutty flavor.
  • Spicy Sriracha Mayo: Create a delicious and spicy dipping sauce by mixing mayo, Sriracha, and soy sauce until smooth.
  • Eel Sauce: A sweet and savory sauce often served with eel. Look for it at an Asian market or online.
  • Scallions or Spring Onions: Sprinkle these zesty greens on top for a burst of freshness.
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My favorite serving method is cutting the Salmon Sushi Casserole into small squares or rectangles, placing them on nori squares (roasted seaweed sheets cut into squares), and adding your preferred toppings. It’s like enjoying a mini taco! Nori snacks can be used as a replacement for nori sheets.

Salmon Sushi Casserole

Storage and Freezing Tips

For optimal taste, serve the Salmon Sushi Casserole fresh from the oven. If you have leftovers, store them in the refrigerator for up to 3 days. Reheat by microwaving for a few seconds or popping it in the oven for a few minutes.

To freeze, allow the casserole to cool completely. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before reheating in the oven.

Salmon Sushi Casserole

More Tips for Success

  • Look for labeling indicating “sushi rice,” “Japanese rice,” or “short-grain rice.”
  • Thoroughly rinse the rice under cold water.
  • If you own a rice cooker, feel free to use it for cooking your sushi rice.
  • Seaweed snacks make a great substitute for nori sheets.
  • Substitute sambal oelek or your favorite hot sauce if you don’t have sriracha.
  • While the combination of fresh salmon and crab is recommended, you can use all salmon and skip the crab if desired.

Recipe FAQs

Salmon Sushi Casserole

If you’ve tried this recipe or any others from my site, I’d love to hear about your experience in the comments. Don’t forget to leave a ⭐️ star rating as well! For more recipes, follow me on Instagram and Pinterest.

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