Salmon Sushi Bake Casserole (Print Version)
# Ingredients:
→ For the rice
01 -
2 cups dry sushi rice
02 -
2 cups water
03 -
1/4 cup seasoned rice vinegar
→ For the salmon
04 -
680 grams salmon fillet
05 -
Salt, to taste
06 -
Black pepper, to taste
07 -
1/2 teaspoon garlic powder
→ Filling
08 -
225 grams imitation crab meat, chopped
09 -
120 millilitres Japanese mayonnaise
10 -
113 grams cream cheese, softened
11 -
1 tablespoon sriracha
12 -
1 tablespoon low sodium soy sauce
13 -
2 tablespoons furikake
→ Topping and garnish
14 -
Spicy mayonnaise (mayonnaise, sriracha, lime juice, to taste)
15 -
Green onion, chopped
16 -
Black and white sesame seeds
→ Accompaniments
17 -
Roasted seaweed sheets
18 -
Unagi sauce (eel sauce)
19 -
English cucumber, sliced
20 -
Avocado slices
# Instructions:
01 -
Rinse the dry sushi rice under cold running water in a fine-mesh sieve for about 1 minute, agitating with a spoon. Transfer the rice to a rice cooker, add the water, and cook according to manufacturer instructions. Once done, spread the cooked rice onto a rimmed baking sheet, drizzle with seasoned rice vinegar, and gently fold it in using a rice paddle. Allow the rice to cool.
02 -
Preheat oven to 205°C. Season the salmon fillet with salt, black pepper, and garlic powder. Place salmon onto a lined tray and bake for 15–20 minutes or until the internal temperature reaches at least 63°C. Let the salmon cool.
03 -
Flake the cooled salmon into a large bowl. Add chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and soy sauce. Mix thoroughly until fully combined.
04 -
Transfer the cooled seasoned rice to a 22x33 cm baking dish. Spread and gently compress the rice in an even layer. Sprinkle furikake evenly on top. Spoon the spicy salmon mixture over the rice and spread into an even layer.
05 -
Broil the assembled dish in the oven for 4 minutes or until lightly golden. Remove from oven and drizzle with spicy mayonnaise and sriracha. Garnish with chopped green onion and a mix of black and white sesame seeds.
06 -
Serve warm with roasted seaweed sheets, unagi sauce, sliced English cucumber, and avocado slices alongside.
# Notes:
01 -
To avoid sticky rice, use a rice paddle and fold gently when seasoning sushi rice. Allow sufficient cooling before layering ingredients.