Description
A deconstructed sushi bake that blends the flavors of sushi with the comfort of a casserole, making it perfect for sharing with friends or family.
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
- 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 the water runs clear.
- Combine rice and 2.5 cups of water in a rice cooker or pot and cook until tender.
- In a mixing bowl, stir rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for about 25 to 30 minutes until the salmon is cooked through and the top is slightly golden.
- Remove from oven, let cool for a few minutes, and garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm with a spoon or over rice crackers.
Notes
Make sure to use fresh salmon for the best flavor and texture. Adjust Sriracha to your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sushi bake, salmon, easy dinner, casserole