Description
A creamy and tender baked sushi casserole with layers of cooked sushi rice, fresh salmon mixed with spicy mayo, topped with a slightly crispy finish and garnished with green onions and furikake.
Ingredients
3 cups cooked sushi rice
1 lb fresh salmon fillet
1/2 cup mayonnaise
3 tablespoons Sriracha sauce
4 nori sheets, cut into strips
2 tablespoons furikake seasoning
2 green onions, thinly sliced
1 tablespoon soy sauce
Instructions
Preheat oven to 375°F (190°C).
In a rectangular baking dish, spread the cooked sushi rice evenly as the base layer.
Cut the salmon fillet into small pieces and place in a bowl.
Mix mayonnaise and Sriracha sauce together to make spicy mayo.
Add soy sauce to the salmon and gently mix in the spicy mayo until combined.
Spread the salmon mixture evenly over the rice layer.
Sprinkle furikake seasoning over the top.
Bake in the preheated oven for 20-25 minutes until the top is slightly crispy and salmon is cooked through.
Remove from oven and garnish with sliced green onions and nori strips.
Let cool for 5 minutes before slicing into portions and serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes