Easy Salmon Sushi Bake
A flavorful baked casserole that combines the essence of sushi with the comfort of a homemade dish, perfect for family meals and busy weeknights.
Ingredients
For the Sushi
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 0.25 cups sugar
- 1 teaspoon salt
- 8 ounces cooked salmon, flaked can use canned or fresh
- 0.5 cups mayonnaise preferably Japanese mayonnaise
- 1 tablespoon sriracha adjust to taste
- 0.5 cups chopped green onions reserve some for garnish
- 1 cup panko breadcrumbs
- 1 whole avocado, sliced for serving
- to taste soy sauce for drizzling
Instructions
Cooking the Rice
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice and water. Bring to a boil, then reduce to low heat, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
Preparing the Seasoning
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl. Microwave for 10-15 seconds to dissolve the sugar.
- Stir this mixture into the cooked rice after it's finished, ensuring every grain is coated.
Creating the Salmon Mixture
- In a mixing bowl, combine the flaked salmon, mayonnaise, sriracha, and half of the green onions. Mix well.
Assembling the Bake
- Preheat your oven to 350°F (175°C).
- In a 9×13-inch baking dish, spread the seasoned rice evenly across the bottom.
- Top with the salmon mixture, smoothing it out as needed.
Adding the Crunchy Topping
- In a small bowl, combine the panko breadcrumbs with a drizzle of olive oil for extra crunch.
- Sprinkle this mixture evenly over the salmon layer.
Baking
- Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and crispy.
Serving
- Once done, remove from the oven, garnish with remaining green onions, and serve warm with avocado slices and a drizzle of soy sauce.
Notes
Feel free to swap the salmon for cooked shrimp or crab. A vegetarian version can be made using roasted vegetables. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes.