Description
A warm, comforting sushi-inspired casserole featuring layers of seasoned rice, creamy mayo-glazed salmon, and a crispy topping, perfect for a delicious and easy-to-make seafood bake.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 lb fresh salmon fillet, skin removed
- 1/2 cup mayonnaise (preferably Japanese mayo like Kewpie)
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Nori sheets, cut into strips (optional)
- Pickled ginger and wasabi, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix mayonnaise, soy sauce, Sriracha, and sesame oil to make the spicy mayo sauce.
- Place cooked sushi rice evenly in a baking dish and press down gently.
- Cut salmon into bite-sized pieces and toss with half of the spicy mayo sauce.
- Spread the salmon mixture evenly over the rice layer.
- Spread the remaining spicy mayo sauce on top of the salmon.
- Bake uncovered for 15-20 minutes until the salmon is cooked and the top is slightly browned.
- Remove from oven and sprinkle with green onions and toasted sesame seeds.
- Serve warm with nori strips, pickled ginger, and wasabi if desired.
Notes
- Use fresh, high-quality salmon for best flavor.
- Adjust the amount of Sriracha to control spiciness.
- Can substitute salmon with cooked shrimp or crab meat.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon sushi bake, spicy salmon casserole, sushi casserole, baked sushi rice, easy seafood bake