Deconstructed Sushi Casserole (Print Version)
# Ingredients:
→ For the Sushi Rice
01 -
1 cup sushi rice
02 -
¼ cup rice wine vinegar
03 -
2 teaspoon sugar
04 -
1 teaspoon salt
→ For the Salmon Mixture
05 -
½ cup furikake seasoning
06 -
8 oz salmon fillets (2 portions)
07 -
1 tablespoon soy sauce (gluten free if needed or use tamari)
08 -
¼ cup cream cheese, softened
09 -
¼ cup mayonnaise (Kewpie or regular mayonnaise)
10 -
2 tablespoon sriracha sauce or sambal oelek
→ For the Toppings
11 -
1 avocado, sliced or cubed
12 -
½ cucumber, sliced or cubed
13 -
2 green onions, sliced
14 -
Nori seaweed sheets
15 -
More Kewpie mayo
16 -
Unagi sauce
# Instructions:
01 -
Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water
02 -
Cook the rinsed rice according to the package instructions (usually 20 minutes)
03 -
When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine
04 -
Season the salmon fillets by rubbing them with soy sauce
05 -
Cook the fillets in an air fryer for 10 minutes at 400°F or in the oven at 400°F for 15-20 minutes depending on thickness. (Do this while the rice is cooking)
06 -
Break the cooked salmon into small pieces with a fork. In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce
07 -
Preheat oven to 425°F. Line a 9x9" baking dish with parchment paper, or use cooking spray
08 -
Press the sushi rice evenly into the prepared baking pan. Sprinkle with furikake. Spread the salmon mixture evenly over top of the rice
09 -
Bake for 15 minutes, until heated through and bubbling slightly
10 -
Top with a drizzle of mayo, green onion slices, avocado and cucumber
11 -
Serve with squares of nori sheets
# Notes:
01 -
Rinse rice well to remove excess starch for better texture
02 -
Wet your hands when pressing rice into pan to prevent sticking
03 -
Can make rice ahead or use leftover rice
04 -
Stores in refrigerator for up to two days