Description
This Sushi Bake is a delightful fusion of traditional sushi flavors in a convenient casserole form. With layers of seasoned sushi rice, creamy salmon, and a crispy topping, it’s an ideal dish for gatherings or a cozy night at home. Enjoy it with nori strips, pickled ginger, and wasabi for an authentic experience.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound salmon fillet, skinless
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon mayonnaise (preferably Kewpie)
- 1 teaspoon sesame oil
- 1 green onion, finely chopped
- 1/2 cup cream cheese, softened
- 1/2 cup panko breadcrumbs
- 1 tablespoon furikake seasoning (optional)
- Nori sheets, cut into strips for serving
- Pickled ginger and wasabi for serving (optional)
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear (about 2-3 minutes).
- 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.
- After cooking, remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved.
- Transfer the rice to a large bowl, drizzle with the vinegar mixture, and gently fold in. Allow to cool to room temperature.
- Preheat the oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the salmon with salt and pepper. Cook for 4-5 minutes on each side until cooked through. Remove and let cool slightly.
- Flake the salmon into a mixing bowl. Add 1 tablespoon soy sauce, 1 tablespoon sriracha, 1 tablespoon mayonnaise, and 1 teaspoon sesame oil. Mix well.
- Fold in the chopped green onion and softened cream cheese.
- Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
- Spread the sushi rice evenly across the bottom of the dish, pressing down gently.
- Spoon the salmon mixture over the rice, spreading it evenly.
- In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tablespoon furikake seasoning (if using). Sprinkle over the salmon layer.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Notes
- Adjust the amount of sriracha based on your spice preference.
- Serve with nori strips, pickled ginger, and wasabi for an authentic touch.
- Prep Time: 30 minutes
- Cook Time: 25 minutes