Deconstructed sushi casserole featuring layered seasoned rice, spicy salmon, and savory toppings baked to bubbly perfection.
# Ingredient List:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2.5 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Salmon Mixture
06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil
08 - 0.5 cup mayonnaise
09 - 2 to 3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion
→ Assembly
13 - 1 sheet nori, crumbled
14 - 0.5 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
# How to Make:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot, and cook according to package instructions.
02 - Heat rice vinegar, sugar, and salt in a small saucepan until dissolved. Pour mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400 degrees Fahrenheit.
04 - Place salmon fillet on a parchment-lined baking sheet, brush with oil, and bake for 12 to 15 minutes until cooked through. Flake with a fork and cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in a mixing bowl. Blend until fully incorporated.
06 - Oil a 9 by 9 inch baking dish. Spread seasoned sushi rice evenly across the bottom and sprinkle crumbled nori over the rice layer.
07 - Top rice with spicy salmon mixture. Sprinkle shredded mozzarella cheese over the top.
08 - Bake for 10 to 12 minutes in preheated oven until heated through and cheese melts and bubbles.
09 - Remove from oven and let cool for 5 minutes. Top with sesame seeds and avocado slices, then drizzle with additional sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or plated individually.
