Description
A cozy casserole that combines the fresh essence of sushi with spicy salmon, perfect for gatherings or weeknight dinners.
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)
- Tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until clear, then combine with 2.5 cups of water in a rice cooker or pot.
- Cook the rice until tender, then transfer to a mixing bowl.
- In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved, then fold into the cooked rice.
- Spread the seasoned rice evenly at the bottom of a prepared baking dish.
- In another bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions; mix well.
- Spread the salmon mixture over the rice in the baking dish.
- Bake in the preheated oven for 25-30 minutes until golden on top.
- Let cool slightly, then garnish with additional green onions, nori strips, and tobiko before serving.
Notes
Feel free to add seasonal fruits or veggies for variation.
- 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: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg