Description
This cozy casserole dish offers all the flavorful excitement of sushi without the hassle of rolling, making it perfect for weeknights and gatherings.
Ingredients
For the sushi base
- 2 cups sushi rice (Short grain rice for sticky texture)
- 3 tablespoons rice vinegar (For seasoning the rice)
- 2 tablespoons sugar (To mix with rice vinegar)
- 1 teaspoon salt (For seasoning sushi rice)
For the salmon layer
- 1 pound salmon (Can be fresh, cooked, or canned)
- 1/2 cup mayonnaise (Kewpie is preferred)
- 2 tablespoons sriracha (Adjust heat to taste)
- 1 tablespoon soy sauce (Or use tamari for gluten-free)
- 2 tablespoons furikake (Optional, for added flavor and crunch)
For garnishing
- 2 tablespoons green onions (Chopped)
- 1 tablespoon sesame seeds (For garnish)
- nori sheets (For wrapping and scooping)
Optional add-ins
- 1/2 cup cream cheese (For a richer texture)
- 1 cup cucumber (Diced, for topping)
- 1/2 cup imitation crab (For additional flavor)
Instructions
Prepare the Sushi Rice
- Rinse sushi rice under cold water until water runs clear.
- Cook the rice in a rice cooker or on the stove according to package instructions.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- Once rice is cooked, gently fold in the vinegar mixture. Allow to cool before pressing into a buttered baking dish.
Prepare the Salmon Layer
- Flake the salmon into a bowl.
- Stir in mayonnaise, sriracha, soy sauce, and optional cream cheese.
- Spread the salmon mixture over the prepared rice in the baking dish.
Bake
- Preheat the oven to 375°F (190°C).
- Bake the dish for 12 to 18 minutes, or until warmed through and slightly golden.
Serve
- Remove from the oven and drizzle with additional sriracha or soy sauce.
- Garnish with green onions, sesame seeds, and furikake.
- Serve with nori sheets for wrapping the sushi bake.
Notes
This dish can be easily adjusted for spice levels. For a milder flavor, reduce the amount of sriracha and avoid chili garlic sauce. For extra spice, mix additional sriracha and chili garlic sauce into the salmon mixture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: dinner, Main Course
- Cuisine: Fusion, Japanese