Description
A warm, creamy seafood casserole that combines sushi flavors in an easy oven-baked dish, perfect for weeknight dinners or casual gatherings.
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).
- Cook the sushi rice according to package instructions; rinse under cold water until the water runs clear.
- Whisk together rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
- Fluff cooked rice with a fork and fold in vinegar mixture. Spread seasoned rice evenly in a baking dish and let cool slightly.
- In a bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Mix well and taste to adjust spice level.
- Spread salmon mixture evenly over the rice layer in the baking dish.
- Bake for 25-30 minutes until salmon is cooked through and top is golden.
- Allow it to rest for a few minutes, then garnish with extra green onions, nori strips, and tobiko if using. Serve warm.
Notes
Let the rice cool slightly before adding the mayo topping to maintain texture. Adjust Sriracha and salt to taste before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg