Description
A warm, shareable casserole that transforms familiar sushi flavors into an effortless yet elegant dish.
Ingredients
Scale
- 2 cups sushi rice, cooked (short-grain), warm — seasoned with 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp fine salt
- 1/2 cup Japanese mayonnaise (Kewpie) — room temperature
- 2–3 tbsp Sriracha (adjust to taste)
- 1 tsp soy sauce — low-sodium preferred
- 1 tsp sesame oil — toasted for aroma
- 12 oz fresh salmon fillet, skin removed — cut into 1 inch pieces or flaked after cooking
- 1 tbsp mirin or dry white wine (optional)
- 2 scallions, thinly sliced (green and white separated)
- 1 tbsp toasted sesame seeds
- 2 sheets nori, shredded or crisped for garnish
- Optional: avocado slices, pickled ginger, or masago for finishing
Instructions
- Prepare the sushi rice: Rinse rice until water runs clear. Cook 2 cups rice according to package instructions. While hot, fold in rice vinegar, sugar, and salt until the grains are glossy and separate. Spread in the bottom of a 9×9-inch baking dish; press gently to form an even layer.
- Cook and flake the salmon: Heat a nonstick skillet over medium-high. Add a touch of oil, then sear salmon pieces 2–3 minutes per side until opaque and flaky; add mirin to deglaze for the last 30 seconds and scrape up the fond. Transfer to a bowl and flake with a fork.
- Make the spicy mayo: Whisk Japanese mayo, Sriracha, soy sauce, and sesame oil until smooth and slightly glossy. Taste and adjust heat.
- Combine salmon and sauce: Fold the flaked salmon into most of the spicy mayo, reserving a couple of tablespoons for finishing.
- Assemble the bake: Spoon the salmon mixture over the rice and spread to an even layer. Dot with remaining mayo and smooth the top. Sprinkle scallion whites and sesame seeds over the surface.
- Broil briefly: Place under a hot broiler 6–8 inches from the element for 2–4 minutes, watching closely until the top is bubbling, golden at the edges, and develops small browned spots.
- Finish and rest: Remove from oven and let rest 5 minutes. Garnish with scallion greens, crisped nori, avocado slices, or masago. Cut into squares to serve.
Notes
Serve with thin nori sheets for textural contrast and a side of pickled ginger or avocado slices for balance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg