Description
A delicious and easy-to-make casserole combining the flavors of sushi with a spicy kick, perfect for sharing.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish.
- In a bowl, combine cooked sushi rice, rice vinegar, sugar, and salt. Mix well and press the rice evenly into the bottom of the prepared baking dish.
- In another bowl, mix flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil until well combined.
- Spread the spicy salmon mixture evenly over the rice layer. Sprinkle shredded mozzarella cheese on top.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly. Remove from the oven and let cool slightly.
- Garnish with green onions and toasted sesame seeds. Serve warm with roasted seaweed squares for scooping.
Notes
Customize the spice level by adjusting the amount of Sriracha used. Serve with fresh salad or veggie sticks for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg