Description
This Sushi Casserole is everything you love about avocado cucumber sushi rolls made into casserole form. Tangy sushi rice, crunchy vegetables, creamy avocado, and a umami-rich furikake topping that ties everything together. Get ready to satisfy that sushi craving!
Ingredients
- 2 cups dry sushi rice
- ¼ cup rice wine vinegar
- 2 tablespoons sugar
- 2 large avocados or 4 small
- 1 medium carrots, shredded
- 2 small Persian cucumbers, cut into small matchsticks
- 1/4 cup furikake + more as desired, storebought or homemade (recipe below)
Homemade Furikake
- 2 sheets of toasted nori seaweed
- 1/4 cup toasted white and/or black sesame seeds (or a mix of both)
- 1 teaspoon coarse salt
- 1 teaspoon coconut sugar or sugar of choice
Serve with (optional)
- Small or large sheets of nori
- Soy sauce
Equipment
- Rice cooker or pot
- 9×11” baking dish
- Spatula
- Sharp knife
- Large bowl (if making homemade furikake seasoning)
- Blender or food processor (if making homemade furikake seasoning)
Instructions
Casserole
- Cook the rice. Cook the rice according to package instructions.
- Season the rice. Once the rice is done, add the rice wine vinegar and sugar to a small bowl and microwave for 45 seconds. Stir until the sugar is dissolved. Add this to the cooked sushi rice and mix through.
- Prepare the base. Press the cooked rice into the bottom of your baking dish and sprinkle with 2 tablespoons of furikake.
- Layer vegetables. Evenly layer the julienned carrots and then the sliced cucumbers on top of the rice.
- Add avocado. Score the avocado halves, then scoop the avocado onto the casserole using a spoon. Spread with a spatula to create an even, smooth layer. Sprinkle the top of the sushi “bake” with the remaining furikake.
- Serve. Slice the sushi casserole like a lasagna and serve with a side of nori sheets and your favorite toppings. Enjoy!
Furikake
- Blend ingredients. Put all ingredients except the sesame seeds in a blender or food processor and pulse until a coarse meal is formed (you still want each ingredient to be visible).
- Mix and store. Pour the blended contents into a large bowl, mix in the sesame seeds, and transfer to an airtight container. Store in a cool, dry place until ready to use.
Notes
- Storage: This casserole is best served fresh, but can be refrigerated for up to 3 days. To keep the rice as moist as possible, store directly in the casserole dish tightly covered with plastic wrap, or transfer individual slices to an airtight container.
- Freezing: Not recommended as it would negatively affect the texture of the fresh vegetables and avocado.
- You can opt for the small snacking seaweed sheets that are available at most grocery stores OR large nori sheets. If using large nori sheets, we recommend quartering each sheet for easier handling with the casserole.
- Be sure that the furikake you purchase does not have bonito (fish) flakes.
- Prep Time: 45 minutes
- Cook Time: 20 minutes