Description
A warm, comforting casserole that combines the delightful flavors of sushi without the fuss of rolling.
Ingredients
Scale
- 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 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.
- In a mixing bowl, combine the rice vinegar, sugar, and salt. Stir until well dissolved, then fluff the cooked rice and fold in the vinegar mixture.
- Spread the rice evenly at the bottom of your baking dish and allow it to cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until combined.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Remove from oven and cool for a few minutes; garnish with additional green onions, nori strips, and tobiko.
- Serve warm, scooping out with a spoon.
Notes
Serve with a fresh salad and optional sides of extra Sriracha or soy sauce. Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salmon, sushi, bake, casserole, easy dinner, family meal