Description
A delicious deconstructed sushi roll baked into a warm, creamy, and spicy casserole served with nori.
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 sauce
1 teaspoon sesame oil
1/2 cup green onions (chopped)
1 sheet nori (cut into small strips)
1 tablespoon tobiko (optional garnish)
Instructions
Step 1: Rinse the sushi rice thoroughly and cook with 2.5 cups of water; while warm, mix in rice vinegar, sugar, and salt.
Step 2: Preheat oven to 400°F and grease a 9x13 inch baking dish.
Step 3: In a bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
Step 4: Press the seasoned rice firmly into the bottom of the baking dish in an even layer.
Step 5: Spread the salmon mixture evenly over the rice layer.
Step 6: Bake for 15-20 minutes until the top is bubbly and slightly browned.
Step 7: Garnish with nori strips and tobiko, then serve with extra nori sheets for scooping.
Notes
Use Kewpie mayo for the most authentic Japanese flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Fusion
Nutrition
- Serving Size: 1 portion
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg
