The do-at-home sushi casserole trend is easy, but it’s full of empty calories and preservatives if you make it with the standard faux-crab meat, white rice and heaps of mayonnaise. We’ve come up with a healthier version by using wild salmon and shrimp, a modest amount of avocado mayonnaise, whole-grain rice and keeping the portions reasonable. Serve with toasted nori snack sheets to make it taco-style.

Active time: 15 minutes | Total time: 1 hour 15 minutes

Baked Sushi Casserole

Ingredients

• 1 cup (200g) short-grain brown sushi rice
• 1/4 tsp salt
• 1 1/2 tbsp seasoned rice vinegar
• 1/4 cup (56g) avocado oil mayonnaise
• 1 1/2 tbsp low-sodium soy sauce or tamari
• 1 tbsp fresh lemon juice
• 2 tsp Sriracha
• 1 tsp toasted sesame oil
• 8 oz (248g) wild salmon fillet, skin removed, cut into 1/2-in cubes
• 8 oz (248g) peeled and deveined wild shrimp, roughly chopped 
• 2 green onions, thinly sliced
• 1 tbsp furikake seasoning
• 16 toasted nori snack sheets 

Directions

Rinse the rice in a sieve with cool water and drain. Put the rice in a small saucepan, add 2 cups of water and the salt. Bring to a boil over high heat. Reduce the heat to low, cover, and cook until all the water is absorbed, about 45 minutes.

Preheat the oven to 450°F (232°C). Pour the cooked rice into an 8-inch square baking dish, sprinkle with the vinegar and stir to combine. Spread the rice evenly in the pan and press down gently, so the rice is lightly compacted. Set aside.

In a large bowl, whisk together the mayonnaise, soy sauce, lemon juice, Sriracha and sesame oil. Add the salmon, shrimp and green onions and fold gently to combine. Spread over the rice in the baking pan.

Bake the casserole until the fish and shrimp are cooked through, about 15 minutes. Remove from the oven and sprinkle with the furikake. Cut into 16 equal portions. Serve with nori sheets, letting everyone make their own taco-style bites.

Serves: 4 | Serving Size: 4 slices fish/rice mixture + 4 nori snack sheets

Nutrition (per serving): Calories: 407; Total Fat: 16g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 103mg; Sodium: 1110mg; Carbohydrate: 48g; Dietary Fiber: 7g; Sugar: 3g; Protein: 25g

Nutrition Bonus: Potassium: 519mg; Iron: 4%; Vitamin A: 13%; Vitamin C: 42%; Calcium: 21%

Originally published April 20, 2021; Updated June 2026