Enjoy a deconstructed sushi experience with this simple, crowd-pleasing casserole. Featuring seasoned rice, spicy salmon, and savory toppings.
# What you'll need:
→ Sushi Rice Base
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Salmon Filling
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
→ Assembly and Garnishes
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
# Method:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot; cook according to package instructions. Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour over cooked rice, mix gently, and let cool slightly.
02 - Preheat oven to 400°F. Place salmon fillet on parchment-lined baking sheet, brush with oil. Bake for 12-15 minutes until cooked through. Flake with fork and let cool slightly.
03 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in mixing bowl. Mix until well blended.
04 - Lightly oil a 9x9-inch baking dish. Spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice. Top with spicy salmon mixture. Sprinkle mozzarella cheese over top if using.
05 - Bake in preheated oven 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. Serve warm, scooped onto roasted seaweed snacks.
