Description
This Sushi Bake combines traditional sushi flavors in a comforting casserole, featuring layers of seasoned sushi rice and a creamy salmon mixture. It’s an ideal dish for gatherings or cozy nights, offering a delicious and unique twist on classic sushi.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound fresh salmon fillet, skin removed
- 1/4 cup mayonnaise (preferably Kewpie for authenticity)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1 sheet nori (seaweed), cut into strips
- 1 tablespoon sesame seeds (optional, for garnish)
- Pickled ginger and wasabi, for serving (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes without lifting the lid.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Transfer rice to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
- Preheat the oven to 375°F (190°C).
- Flake the salmon fillet into bite-sized pieces in a medium bowl.
- Add mayonnaise, sriracha, soy sauce, and sesame oil to the salmon. Mix well and adjust sriracha to taste.
- Spread the sushi rice evenly in a 9×13 inch baking dish, pressing down gently.
- Spoon the salmon mixture over the rice, spreading it evenly.
- Optionally, drizzle additional sriracha on top.
- Bake for 20-25 minutes until the salmon is cooked through and the top is slightly golden.
- Slice the avocado and chop the green onions while the sushi bake is in the oven.
- Let the sushi bake cool for a few minutes after removing it from the oven.
- Garnish with avocado, green onions, and sesame seeds. Add nori strips for crunch.
- Cut into squares or rectangles.
- Serve warm with pickled ginger and wasabi.
Notes
- For a spicier kick, feel free to add more sriracha to the salmon mixture or as a topping.
- Kewpie mayonnaise is recommended for its unique flavor, but regular mayonnaise can be used as a substitute.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes