Baked Spicy Salmon Sushi Casserole
A creative fusion dish that combines the flavors of traditional sushi with the ease of a baked casserole. This comforting meal features tender salmon and creamy cheese, all wrapped in sushi rice.
Ingredients
For the Base
- 2 cups sushi rice
- 2 1/2 cups water
For the Filling
- 1 lb salmon fillet, cooked and flaked
- 1 cup cream cheese, softened Can substitute with Greek yogurt for a lighter version.
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce Adjust for spice level.
- 1 tablespoon soy sauce Use tamari for gluten-free option.
- 1/2 cup green onions, chopped For garnish.
To Serve
- 1 sheet nori (seaweed), cut into strips For serving.
- to taste sesame seeds For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until it runs clear to remove excess starch. In a pot, combine the sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Let it sit for 10 minutes after cooking to achieve the right texture.
Mixing & Assembling
- In a large bowl, mix together the flaked salmon, cream cheese, mayonnaise, sriracha, soy sauce, and chopped green onions until well combined.
- In a baking dish, layer the cooked sushi rice at the bottom. Evenly spread the salmon mixture on top of the rice.
Baking
- Place the assembled casserole in the preheated oven and bake for about 25-30 minutes, or until the top is bubbly and golden brown.
Notes
For best flavor, let the casserole sit for a few minutes before slicing. Garnish with fresh green onions and sesame seeds.