Description
A cozy casserole dish that blends the savory comfort of baked dishes with bright sushi flavors, perfect for fall gatherings.
Ingredients
- 2 cups sushi rice, rinsed and cooked
- 2 tbsp rice vinegar + 1 tsp sugar and pinch of salt
- 1 lb salmon, cooked and flaked
- 1 cup mayonnaise
- 3 tbsp sriracha (adjust heat to taste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/4 cup scallions, thinly sliced
- 1 tbsp furikake or toasted sesame seeds
- 1 cup cucumber, diced (optional for topping)
- Nori sheets or toasted sesame seeds for serving
- Lemon wedges, for brightness
Instructions
- Prep the rice: Cook sushi rice according to package instructions. While hot, mix rice vinegar, sugar, and salt, then gently fold into the rice. Spread the rice evenly in a 9×9-inch baking dish and press lightly to create a smooth layer.
- Make the spicy salmon: In a bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and half the scallions. Taste and adjust heat or salt.
- Layer and top: Spoon the spicy salmon mixture evenly over the rice layer. Sprinkle furikake or toasted sesame seeds on top for extra flavor and crunch.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 12–15 minutes until warm and slightly golden on top.
- Serve: Garnish with remaining scallions and cucumbers. Serve with torn nori sheets or spoon over rice bowls.
Notes
Use day-old or slightly cooled rice for best results. Taste and adjust seasoning as needed. For extra crunch, consider a brief broil at the end.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Baking
- Cuisine: Japanese