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Sushi Casserole

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Ingredients

Warning0 allergens identified

Sushi Casserole

½ cup sushi rice(uncooked)

1 ½ tablespoons rice vinegar

½ tbsp sugar

⅛ tsp salt

7 ounces mushrooms(sliced)

9 ounces salmon fillets

3 scallions(chopped)

2 teaspoons mayonnaise

2 tablespoons cream cheese

2 teaspoons Sriracha

salt and pepper(to taste)

3 nori sheets(for serving)

Wash, cook, and soak the sushi rice according to the package instructions. Meanwhile, combine rice vinegar, sugar, and salt in a small pan or saucepan and heat over medium heat until the sugar has dissolved. Fluff the cooked sushi rice and toss it with the rice dressing.

Preheat the oven to 220°C (430°F). Clean the mushrooms, chop them finely, and sauté them in a pan for 5 to 7 minutes, until they are nice and soft.

Meanwhile, skin the salmon if necessary and cut it into the smallest possible cubes. Wash the spring onions and cut them into thin rings.

Place salmon cubes, the white part of the spring onions, fried mushrooms, mayonnaise, cream cheese and sriracha into a bowl and mix together, season generously with salt and pepper.

Grease a baking dish with a little oil and spread the sushi rice in it. Distribute the mushroom and salmon mixture evenly over the rice.

Place the sushi casserole in the oven for about 12 minutes, until the surface is lightly browned. Meanwhile, cut the nori sheets into 9 equal squares each.

Remove the sushi casserole from the oven, top with the remaining spring onions and toppings of your choice and serve with the nori sheets.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Season Your Rice Perfectly 🍚
Mix rice vinegar, salt, and sugar while the rice is still warm to ensure even absorption; let it cool to room temperature before layering to prevent the cream cheese mixture from melting unevenly.
Dry Your Salmon Thoroughly 🐟
Pat salmon fillets completely dry with paper towels and cook them separately until just barely opaque before mixing into the casserole to prevent excess moisture that will make the dish soggy.
Toast Your Nori Before Serving 🔥
Lightly toast nori sheets over an open flame for 2-3 seconds per side, then chop just before serving to restore their crispy texture and prevent them from softening in the warm casserole.
Balance Spice and Creaminess 🌶️
Taste your cream cheese-mayo-Sriracha mixture and add Sriracha gradually; too much will overpower, so aim for heat that complements rather than dominates the delicate salmon flavor.
Use Proper Baking Temperature 🌡️
Bake at 350°F for 15-20 minutes until heated through but not piping hot, which will keep the cream cheese creamy and prevent the rice from drying out or the nori from becoming brittle.