Description
Enjoy a warm, creamy casserole combining all the flavors of sushi without the rolling hassle.
Ingredients
Scale
- 2 cups sushi rice
- 2½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 8 oz cream cheese, softened
- 1 cup cooked or canned salmon, flaked
- 2 tbsp mayonnaise
- 1 tbsp sriracha (optional)
- ¼ cup chopped green onions
- 2 sheets nori, chopped into small pieces
- ½ cup panko breadcrumbs
- 1 tbsp sesame seeds
Instructions
- Begin by rinsing the sushi rice under cold water until it runs clear. Place the rice in a saucepan with 2½ cups of water, bring it to a boil, reduce heat, cover, and let it simmer for 20 minutes.
- While the rice cooks, mix the rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice and allow it to cool slightly.
- In a separate bowl, combine cream cheese, flaked salmon, mayonnaise, sriracha, and green onions. Mix well to form a creamy salmon topping.
- In your baking dish, spread the seasoned rice, layer the salmon mixture, sprinkle nori, and then panko breadcrumbs on top.
- Bake in a preheated oven at 350°F for 25-30 minutes until golden and crispy.
Notes
Best enjoyed fresh; for meal prep, store in the refrigerator and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 450 mg
- Protein: 15 g