Description
A comforting deconstructed sushi-style casserole featuring creamy, slightly sweet sushi rice topped with a spicy salmon layer.
Ingredients
- 2 cups sushi rice (uncooked)
- 2.5 cups water for cooking rice
- 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, or to taste
- 1 teaspoon sesame oil
- 1/2 cup green onions, chopped
- 1 sheet nori, cut into small strips for garnish
- Tobiko (flying fish roe), optional for garnish
Instructions
- Rinse the sushi rice under cold running water until the water runs clear and drain.
- Combine the rinsed rice and 2.5 cups water in a rice cooker or a heavy pot. Cook according to your rice cooker, or bring to a boil, reduce to low, cover, and simmer for 15–18 minutes until the water is absorbed. Let the rice rest, covered, for 10 minutes.
- Whisk rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the hot rice. Fluff the rice without smashing the grains.
- Evenly spread the seasoned rice across the bottom of a greased 9×13-inch baking dish.
- In a bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Mix gently to coat.
- Spread the salmon mixture evenly over the rice in the baking dish. Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until the salmon is cooked through and the top is set.
- Garnish with extra chopped green onions, nori strips, and tobiko if using. Serve warm straight from the baking dish.
Notes
Perfect for family dinners or casual parties. Adjust Sriracha for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese