Description
A comforting spicy salmon sushi bake, combining the flavors of sushi in an easy, oven-friendly casserole.
Ingredients
- 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, 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
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Rinse the sushi rice under cold water until clear and drain well.
- Cook the rinsed rice with 2.5 cups water, cover, and simmer for 15–18 minutes. Let rest for 10 minutes.
- In a bowl, whisk together rice vinegar, sugar, and salt, then fold into the hot rice gently.
- Spread the seasoned rice evenly in the prepared dish.
- Combine salmon, mayonnaise, Sriracha, sesame oil, and green onions; mix gently.
- Spread the salmon mixture over the rice, smoothing the top.
- Bake for 25–30 minutes, until cooked through, optionally broiling for 1–2 minutes for a browned top.
- Garnish with green onions, nori strips, and tobiko if using. Serve warm.
Notes
If unavailable, short-grain rice can be used instead of sushi rice. Regular or low-fat mayo works fine.