A deconstructed sushi casserole featuring layers of seasoned sushi rice, spicy salmon, creamy sauce, and savory toppings for an easy meal.
# Components:
→ For the Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ For the Spicy Salmon Mixture
06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 1/2 cup mayonnaise
09 - 2-3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion
→ For Assembly
13 - 1 sheet nori, crumbled
14 - 1/2 cup shredded mozzarella cheese
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks
18 - Additional sriracha and mayonnaise for drizzling
# Directions:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot, cook according to package instructions.
02 - In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over cooked rice and gently mix. Let cool slightly.
03 - Preheat oven to 400°F. Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12-15 minutes until cooked through. Flake with fork and let cool.
04 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a bowl. Mix until well blended.
05 - Lightly oil a 9x9-inch baking dish. Spread seasoned rice evenly on bottom, sprinkle with crumbled nori, then top with spicy salmon mixture. Add mozzarella cheese if using.
06 - Bake for 10-12 minutes until heated through and cheese is melted and bubbling. Let cool for 5 minutes. Garnish with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise.
