Description
A delightful baked casserole that combines the essence of sushi with comforting flavors, perfect for family dinners or gatherings.
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 (Kewpie recommended)
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions, chopped (plus extra for garnish)
- 1 sheet nori, cut into small strips
- Tobiko (flying fish roe), optional for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- Rinse the sushi rice under cold water until it runs clear.
- Cook the rice in a rice cooker or pot with 2.5 cups of water.
- While the rice cooks, whisk together rice vinegar, sugar, and salt in a bowl until dissolved.
- Once the rice is cooked, fold the vinegar mixture into the rice and spread it evenly in the baking dish. Allow it to cool for 5–10 minutes.
- In a separate bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until combined.
- Spread the salmon mixture evenly over the rice, smoothing out the top.
- Bake for 25–30 minutes, until the salmon is cooked through and the top is golden.
- Let the dish rest for 3–5 minutes before garnishing with extra green onions and nori strips. Sprinkle with Tobiko if using.
Notes
For added heat, drizzle with Sriracha before serving. It pairs well with cucumber salad or miso soup.