Baked Salmon Sushi Casserole

Serving: This sushi bake pairs well with roasted seaweed sheets or can be eaten straight from the dish. Serve with soy sauce, extra sriracha, or spicy mayo for added flavor.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes or microwave in short intervals until heated through.

Variations
Crab Sushi Bake: Swap salmon for imitation crab (kani) for a California roll-inspired version.

Spicy Tuna Bake: Use cooked and flaked tuna instead of salmon.

Vegetarian Version: Substitute salmon with mashed avocado and diced roasted mushrooms.

FAQ
Can I use raw salmon?
For safety, it’s best to use cooked or baked salmon in this dish. If you prefer raw sushi-style toppings, add thinly sliced sashimi-grade salmon after baking.

What can I use instead of furikake?
If you don’t have furikake, you can mix toasted sesame seeds with crushed nori and a pinch of salt as a substitute.

Can I make this ahead of time?
Yes! Assemble everything except for the garnishes, cover, and store in the fridge for up to 24 hours before baking.

Enjoy this Baked Salmon Sushi Casserole, a fun and easy way to enjoy sushi flavors at home!