Description
A deconstructed sushi casserole with layers of seasoned rice, spicy salmon, and creamy toppings, baked to perfection for an easy yet impressive dish.
Ingredients
Scale
For the Crust:
- For Sushi Rice:
- 2 cups sushi rice
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For Spicy Salmon:
- 1 lb fresh salmon, diced
- 3 tbsp mayonnaise
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- For Toppings:
- 1/2 cup Japanese mayonnaise
- 1/4 cup chopped green onions
- 2 tbsp tobiko (flying fish roe)
- 1 tbsp sesame seeds
- 1 nori sheet, shredded
Instructions
1. Prepare the Crust:
- 1. Rinse sushi rice until water runs clear. Cook with water in rice cooker or pot.
- 2. Mix rice vinegar, sugar, and salt. Fold into warm rice and let cool.
- 3. Combine salmon with mayo, sriracha, soy sauce, sesame oil, and ginger.
- 4. Press rice into greased 9×9 baking dish. Layer spicy salmon mixture on top.
- 5. Bake at 375°F (190°C) for 15 minutes until salmon is just cooked.
- 6. Drizzle with Japanese mayo, then top with green onions, tobiko, sesame seeds, and nori.
- 7. Serve warm with soy sauce and extra sriracha on the side.
Notes
For best results, use sushi-grade salmon. Leftovers keep refrigerated for 2 days. Reheat gently to avoid drying out the fish.