Description
A comforting casserole that combines the fresh flavors of sushi with the heartiness of a bake, featuring tender sushi rice and cooked salmon.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- 1 pound cooked salmon, flaked
- 1/2 cup mayonnaise
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (optional)
- 1 sheet nori, cut into small pieces
- Green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Rinse the sushi rice under cold water until the water runs clear.
- Cook the sushi rice according to package instructions with the 2 1/2 cups of water. Transfer to a large bowl to cool.
- In a small bowl, mix rice vinegar, sugar, and salt. Heat until the sugar dissolves, then pour over the warm rice and mix gently.
- Spread the seasoned rice in a baking dish. In a bowl, combine flaked salmon, mayonnaise, soy sauce, and sriracha. Spread this mixture over the rice.
- Bake in the preheated oven for about 20 minutes or until heated through and slightly golden on top.
- Garnish with nori pieces, chopped green onions, and sesame seeds before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Consider adding avocado or cream cheese for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg