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If you're craving sushi but want something warm and comforting, this Salmon Sushi Bake Casserole is your answer. Imagine layers of sushi rice, flaked salmon, and a creamy sriracha mayo mix, all topped with gooey shredded cheese. It's a fusion of flavors and textures that will make your taste buds dance. Perfect for a cozy dinner or impressing guests, this dish brings the best of sushi in a baked form. Let's dive in!
Salmon Sushi Bake Casserole Recipe
Ingredients:
- 2 cups cooked sushi rice
- 1 lb salmon, cooked and flaked
- 1 cup mayonnaise
- 2 tbsp sriracha
- 1 cup shredded cheese
- 1 sheet nori, cut into strips
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked sushi rice, rice vinegar, and sugar. Spread the rice mixture evenly in a baking dish.
- In another bowl, mix the cooked salmon, mayonnaise, and sriracha. Spread this mixture over the rice.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly. Garnish with nori strips and serve with soy sauce on the side.
What You Will Need
Read more: Sushi Bake Casserole Recipe
What you will need to make salmon sushi bake casserole
Cooked sushi rice: Forms the base, providing a sticky texture and mild flavor that complements the rich salmon and creamy toppings.
Salmon: Adds a hearty, savory element with its flaky texture and rich taste, essential for the dish's main protein.
Mayonnaise: Combines with sriracha to create a creamy, spicy layer that enhances the salmon's flavor and adds moisture.
Sriracha: Brings a spicy kick to the dish, balancing the richness of the mayonnaise and the savory salmon.
Shredded cheese: Melts into a gooey, golden topping, adding a comforting, cheesy layer that ties all the flavors together.
Nori strips: Provides a touch of umami and a slight crunch, giving the casserole an authentic sushi flavor.
Soy sauce: Adds a salty, umami depth when drizzled over the finished dish, enhancing the overall flavor profile.
Rice vinegar: Mixed with sugar to season the sushi rice, giving it a slight tang and sweetness that balances the dish.
Sugar: Sweetens the rice vinegar, creating a balanced seasoning for the sushi rice that complements the savory ingredients.
Tools and Instruments Required
What tools/instruments will be needed to make Salmon Sushi Bake Casserole Recipe
- Mixing bowl: Essential for combining ingredients like rice, vinegar, sugar, salmon, mayonnaise, and sriracha.
- Baking dish: Needed to layer the rice and salmon mixture, then bake everything together.
- Oven: Crucial for baking the casserole until the cheese melts and becomes bubbly.
- Knife: Required for cutting the nori into strips for garnishing.
- Spatula: Useful for spreading the rice and salmon mixtures evenly in the baking dish.
Salmon Sushi Bake Casserole Recipe
Ingredients:
Main Ingredients
- 2 cups Cooked Sushi Rice
- 1 lb Salmon, cooked and flaked
- 1 cup Mayonnaise
- 2 tbsp Sriracha
- 1 cup Shredded Cheese
- 1 sheet Nori, cut into strips
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Sugar
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the cooked sushi rice, rice vinegar, and sugar. Spread the rice mixture evenly in a baking dish.
- In another bowl, mix the cooked salmon, mayonnaise, and sriracha. Spread this mixture over the rice.
- Sprinkle shredded cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly. Garnish with nori strips and serve with soy sauce on the side.
Notes:
Read more: Sushi Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the sushi rice and salmon mixture as directed.
- Assemble the casserole but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then foil.
- Freeze for up to 1 month.
- Thaw in the fridge overnight before baking.
- Bake as directed, adding an extra 10 minutes if needed.
Using rice vinegar in the sushi rice not only adds flavor but also helps to keep the rice grains separate and prevents them from becoming too sticky.
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