Baked Spicy Salmon Sushi Casserole
A comforting casserole that combines the fresh tastes of sushi with the warmth of baked salmon, creamy sauce, and vegetables, perfect for gatherings and family dinners.
Ingredients
For the Casserole
- 2 cups sushi rice
- 2 cups water
- 1 lb salmon fillet
- 1/2 cup mayonnaise Use gluten-free if needed.
- 2 tablespoons sriracha sauce Adjust for desired spice level.
- 1 teaspoon soy sauce Use gluten-free if needed.
- 1 unit avocado, sliced
- 1 unit cucumber, thinly sliced
- 2 sheets nori (seaweed), cut into strips For serving.
- to taste unit green onions, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to package instructions.
- While the rice is cooking, prepare the salmon by baking it in the oven for 15-20 minutes or until cooked through. Let it cool, then flake it into pieces.
Assembling the Casserole
- In a bowl, mix the mayonnaise, sriracha sauce, and soy sauce. Add the flaked salmon to the sauce and mix well.
- In a baking dish, layer half of the cooked rice at the bottom, followed by the salmon mixture, sliced avocado, and cucumber. Top with remaining rice.
- Bake in the preheated oven for 20-25 minutes, or until heated through and slightly crispy on top.
Notes
This casserole can be served family-style. Pair with additional nori strips for a crunchy texture and a side salad for freshness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.