Description
A warm, creamy, and slightly spicy casserole that combines sushi flavors without the hassle of rolling. Perfect for family dinners or gatherings.
Ingredients
Sushi Rice Base
- 2 cups Short grain sushi rice (Rinse until water looks mostly clear.)
- 3 tablespoons Rice vinegar (For seasoning the rice.)
- 1 tablespoon Sugar (To balance the vinegar.)
- 1 teaspoon Salt (Season the rice.)
Seafood Mixture
- 8 oz Fresh or canned salmon (Drain canned salmon well.)
- 8 oz Imitation crab (Can substitute with chopped cooked shrimp.)
- 1/2 cup Kewpie mayo (Adds creaminess and flavor.)
- 4 oz Softened cream cheese (Let sit at room temperature before mixing.)
- 2 tablespoons Sriracha (Adjust to taste for spice level.)
- 2 tablespoons Furikake seasoning (For sprinkling on top.)
To Serve
- 4 sheets Nori sheets (Cut into small squares.)
- 1 cup Sliced cucumber (Optional topping.)
- 1 cup Sliced avocado (Optional topping.)
- 1/4 cup Sliced scallions (Optional topping.)
- 1 tablespoon Sesame seeds (Optional topping.)
Instructions
Preparation
- Cook your short grain rice according to the package instructions.
- While the rice is hot, gently fold in rice vinegar, sugar, and salt.
- Press the seasoned rice into a greased baking dish.
- Sprinkle furikake seasoning on top of the rice.
Cooking Salmon
- Bake fresh salmon at 400°F for 10 to 14 minutes, or air fry as preferred until it flakes easily.
- Let the salmon cool a few minutes, then flake it with a fork.
Preparing the Seafood Layer
- In a bowl, mix the flaked salmon, chopped imitation crab, kewpie mayo, softened cream cheese, and sriracha.
- Taste and adjust the spice level to your preference.
Assembling and Baking
- Spread the seafood mixture over the rice in the baking dish.
- Bake until warmed through and slightly bubbly.
- Broil for another 1 to 2 minutes to get golden spots on top.
Serving
- Cut nori sheets into small squares and scoop a spoonful of the bake onto each square.
- Add cucumber or avocado if desired, and enjoy like a hand roll.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave, keeping nori separate to maintain its texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian, Japanese