Description
A warm, creamy, spicy salmon and sushi rice casserole that delivers all the flavors of sushi without rolling—ideal for sharing or meal prep.
Ingredients
- 2 cups cooked sushi rice
- 2 tablespoons seasoned rice vinegar
- 12 oz cooked salmon, flaked (about 2 fillets)
- ½ cup mayonnaise (preferably Kewpie or Japanese mayo)
- 3 tablespoons sriracha sauce (adjust to taste)
- 2 teaspoons soy sauce
- 1 tablespoon cream cheese, softened
- 1 tablespoon green onions, finely sliced (plus extra for garnish)
- 1 tablespoon furikake seasoning
- ½ teaspoon sesame oil
- ½ cup shredded mozzarella cheese (optional, for extra creaminess)
- Roasted seaweed (nori) sheets or snack‑size nori squares, for serving
- Cucumber and avocado slices, for topping (optional)
Instructions
- Preheat your oven to 400 °F (200 °C). Grease an 8×8‑inch baking dish.
- In a bowl, gently mix the warm cooked sushi rice with seasoned rice vinegar. Spread the rice evenly over the bottom of the baking dish. Sprinkle with half the furikake seasoning.
- In another bowl, combine the flaked salmon, mayonnaise, sriracha, soy sauce, cream cheese, sesame oil, and green onions. Mix until creamy and well incorporated. Adjust sriracha for your preferred level of heat.
- Spread the spicy salmon mixture evenly over the sushi rice layer. Sprinkle with the remaining furikake and mozzarella cheese (if using).
- Bake for 15‑18 minutes, until the top is bubbly and beginning to brown at the edges.
- Remove from oven, let cool for about 5 minutes, then top with extra green onions, avocado, and cucumber slices if desired.
- Serve warm with roasted seaweed sheets for scooping.
Notes
- If using raw salmon, cook it fully (or use sushi‑grade if you prefer slightly rare) before flaking.
- Kewpie mayo adds more richness and the authentic creamy texture, but regular mayonnaise works.
- Don’t skip the furikake—it contributes savory crunch and umami flavor.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in oven or microwave.
- This is not ideal for freezing, as the texture of rice and salmon can be altered.
- To lower sodium or make gluten‑free: use gluten‑free soy sauce, check that furikake has no wheat.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 18 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 0 mg
