Description
A creamy, baked casserole that captures the essence of sushi flavors with tender rice, savory salmon, and a crispy topping. This easy dish is perfect for family meals or gatherings, offering comfort and deliciousness without the fuss of rolling sushi.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup cooked or canned salmon, flaked
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha (optional)
- 2 sheets nori, cut into small pieces
- 1/4 cup green onions, chopped
- 1/2 cup panko breadcrumbs
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350°F (175°C).
- Rinse sushi rice under cold water until water runs clear.
- Combine rice with water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- In a small bowl, whisk rice vinegar, sugar, and salt until dissolved.
- Stir the vinegar mixture into the cooked rice and let it cool slightly.
- In another bowl, mix softened cream cheese, flaked salmon, mayonnaise, sriracha (if using), and chopped green onions until creamy.
- In a 9×9 inch baking dish, evenly spread the seasoned rice.
- Layer the salmon mixture on top of the rice.
- Sprinkle with chopped nori and panko breadcrumbs.
- Bake for 25–30 minutes, or until golden brown and crispy on top.
- Garnish with sesame seeds and allow to cool slightly before serving.
Notes
- Serve with mini seaweed sheets for DIY sushi scoops.
- Enjoy with soy sauce and pickled ginger on the side.
- This dish is highly customizable; try different proteins or vegetables.
- Leftovers reheat well for lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Japanese-Fusion
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the bake)
- Calories: 386 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A