A casserole-style take on sushi: seasoned sushi rice layered with a creamy salmon topping, baked and eaten scooped onto nori sheets. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 55 minutes.
Prep 20 min Cook 35 min Serves 4 Medium
Ingredients
🌿Fresh Basil1 cup
🫙Sugar1 tbsp
🫙Pine Nuts2 tbsp
🧀Cream Cheese60 g
🫙Rice Vinegar3 tbsp
🐟Salmon300 g, cooked and flaked
🫙Nori Seaweed10 sheets
🌾Sushi Rice2 cups, uncooked
🫙Kewpie Mayonnaise1/3 cup
Optional extras
🧀Parmesan Cheese1/4 cup
🧅Spring Onions2, sliced
🫙Toasted Sesame Seeds1 tbsp
🫙Hot Sauce1 tbsp sriracha
Instructions
1
Rinse and cook the sushi rice; season while warm with rice vinegar, sugar and a pinch of salt.
2
Heat the oven to 200°C. Press the rice evenly into a greased baking dish.
3
Mix flaked salmon with cream cheese, mayonnaise and sriracha; spread over the rice.
4
Bake 15–20 minutes until hot and lightly browned on top.
5
Garnish with sesame seeds and spring onions; serve with nori sheets for scooping.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
