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salmon sushi casserole

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Go easy on the salt, this recipe has many salty ingredients. Perfect umami taste.

yield 4 serving(s)
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For salmon sushi casserole

  • 2 md
    salmon filets, skin removed
  • 1 tsp
    salt
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    soy sauce
  • 4 Tbsp
    kewpie mayo, divided
  • 1 c
    sushi rice, rinsed
  • 1 1/2 c
    water
  • 1/4 c
    rice vinegar
  • 2 Tbsp
    sugar
  • 1 Tbsp
    furikaki seasoning
  • 1 pkg
    gimme sea salt roasted seaweed snack
  • 1 Tbsp
    sririacha sauce
  • 1 tsp
    black sesame seeds
  • 6
    scallions, chopped

How To Make salmon sushi casserole

  • 1
    Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Season the salmon with salt and drizzle with olive oil. Bake for 15 minutes. Remove from oven. Place the salmon in a bowl and mix with the soy sauce and 2 tbsp. Kewpie mayo. Set aside.
  • 2
    Bring the rice and water to a boil. Lower the heat and cover and cook until rice has absorbed the water and becomes fluffy. Add the rice vinegar, sugar, furkaki and seaweed.
  • 3
    Press the rice mixture into the bottom of an 8x8 pan. Top with the salmon. Drizzle the remaining Kewpie mayo and sriracha sauce over top.
  • 4
    Bake for 20 minutes then top with black sesame seeds and scallions. Serve.
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