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Salmon Sushi Bake

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A comforting, shareable twist on sushi, combining tender salmon, creamy mayonnaise, and spicy sriracha in a warm casserole topped with crispy perfection.

Ingredients

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  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1 lb fresh salmon, skin removed
  • 1/2 cup mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 cup green onions, chopped
  • 1/2 cup seaweed sheets, cut into strips
  • Sesame seeds for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the sushi rice under cold water until the water runs clear and cook in a rice cooker with 2 1/2 cups of water.
  3. In a mixing bowl, break fresh salmon into bite-sized pieces and mix with mayonnaise, sriracha, soy sauce, rice vinegar, and chopped green onions.
  4. Spread the cooked sushi rice evenly in a baking dish.
  5. Pour the salmon mixture over the rice and spread evenly.
  6. Bake for 20-25 minutes until the top is golden and crispy.
  7. Garnish with strips of seaweed and a sprinkle of sesame seeds before serving.

Notes

For added flavor, consider adjusting the sriracha level or adding some diced avocado or cream cheese. This dish can be made in advance and stored for 2 days in the refrigerator.

Nutrition

Find it online: https://pennykitchenz.com/salmon-sushi-bake/

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