Description

This baked sushi casserole presents a harmonious blend of savory and spicy notes, featuring tender, flaky salmon nestled over a bed of perfectly seasoned sushi rice. A creamy, rich binding layer enhances the salmon’s natural flavors, while a vibrant topping of furikake, fresh green onions, and a touch of chili flakes adds an aromatic finish and a gentle warmth. Baked until golden and fragrant, this dish offers a comforting and satisfying experience with diverse textures.

Ingredients

* 2 cups sushi rice, uncooked
* 2 1/2 cups water (for cooking rice)
* 1/4 cup rice vinegar
* 1 tbsp granulated sugar
* 1 tsp salt
* 1 lb salmon fillet, skin removed
* 1/2 cup Japanese mayonnaise
* 3 tbsp sriracha, plus more for drizzling
* 1 tbsp soy sauce
* 4 oz cream cheese, softened
* 1/4 cup green onions, thinly sliced (for topping)
* 2 tbsp furikake (seaweed and sesame seasoning, for topping)
* 1 tsp red chili flakes (optional, for topping)
* Nori sheets or cucumber slices, for serving

Cook Mode Prevent your screen from going dark

Instructions

**Prepare Sushi Rice:** Rinse sushi rice thoroughly until water runs clear. Cook rice according to package directions using 2 1/2 cups of water. Once cooked, transfer to a large bowl. While hot, gently fold in the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Press the seasoned rice evenly into the bottom of an 8×8 inch baking dish.
**Prepare Salmon:** Preheat your oven to 400°F (200°C). Place the salmon fillet on a baking sheet and bake for 12-15 minutes, or until cooked through and easily flaked. Let cool slightly, then flake the salmon into small pieces using a fork.
**Create Salmon Mixture:** In a medium bowl, combine the flaked salmon, mayonnaise, 3 tablespoons of sriracha, soy sauce, and softened cream cheese. Mix until all ingredients are well incorporated and creamy.
**Assemble and Bake:** Spread the salmon mixture evenly over the prepared rice layer in the baking dish. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the top is lightly golden and bubbly around the edges.
**Garnish and Serve:** Remove the sushi bake from the oven. Drizzle with additional sriracha if desired. Sprinkle generously with sliced green onions, furikake, and red chili flakes (if using). Serve warm, cut into squares, with nori sheets or cucumber slices for scooping.

Notes

* For the best texture, ensure your salmon is fully cooked but not dry before flaking.

* Adjust the amount of sriracha in the salmon mixture and for drizzling to suit your preferred spice level.

* Serving with toasted nori sheets provides an authentic sushi experience and a delightful crunch.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Prep Time: 25 minutes
Cook Time: 35-40 minutes

Nutrition

Calories: 480
Fat: 22g
Carbohydrates: 48g
Protein: 32g