Description
A cozy casserole version of sushi, combining warm vinegary rice and flaky salmon topped with a spicy mayo mixture for a comforting family meal.
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)
- to taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C) with the rack in the middle position.
- Cook the sushi rice according to package instructions until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt until dissolved, then fold into the cooked rice.
- Spread the rice evenly in a baking dish and let cool slightly.
- In another bowl, mix the salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for 25-30 minutes or until the salmon is cooked through and the top is slightly golden.
- Let cool for a few minutes, then garnish with green onions, nori strips, and tobiko if desired.
- Serve warm by scooping with a spoon and enjoy.
Notes
This dish can be made ahead and is perfect for a family-style meal. Use skinless, fresh salmon for best results, and consider swapping ingredients for personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 45mg