Enjoy this viral deconstructed sushi casserole with seasoned rice, spicy salmon, creamy mayo, and sriracha, baked to a golden finish.
# 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 lb skinless salmon fillet
07 - 1 tablespoon neutral oil (canola or vegetable)
08 - 1/2 cup mayonnaise (Kewpie preferred)
09 - 2-3 tablespoons sriracha sauce, adjust to taste
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 (optional)
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks for serving
18 - Additional sriracha and mayonnaise for drizzling
# Method Steps:
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, fold gently, and let cool slightly.
02 - Preheat oven to 400°F. Place salmon fillet on parchment-lined baking sheet and brush with neutral oil. Bake for 12-15 minutes until fully cooked through. Flake salmon with fork and allow to cool slightly.
03 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, toasted sesame oil, and chopped green onions in mixing bowl. Mix until thoroughly blended and uniform in texture.
04 - Lightly grease 9x9-inch baking dish. Spread seasoned sushi rice evenly across bottom. Sprinkle crumbled nori over rice layer, then top with spicy salmon mixture. Add shredded mozzarella cheese if desired.
05 - Bake in preheated 400°F oven for 10-12 minutes until heated through and cheese is melted and bubbling. Let rest 5 minutes. Garnish with toasted sesame seeds, fresh avocado slices, and drizzle with extra sriracha and mayonnaise. Serve warm scooped onto roasted seaweed snacks.
