Description
A delightful casserole that combines the vibrant flavors of sushi with the comforting ease of a baked dish, featuring fresh salmon, creamy mayonnaise, and Sriracha layered over sushi rice.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or more, to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- Tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Rinse under cold water, then combine with water in a rice cooker or pot until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Fluff the rice and mix in the vinegar mixture.
- Spread the seasoned rice at the bottom of a baking dish and let it cool slightly.
- In another bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well-combined.
- Spread the salmon mixture over the rice layer in the baking dish.
- Bake for 25-30 minutes, or until the salmon is cooked and the top is golden.
- Let cool slightly, then garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
For a lower-carb option, you can use cauliflower rice instead of sushi rice. Make sure to store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese