A casserole-style take on sushi: seasoned sushi rice layered with a creamy salmon topping, baked and eaten scooped onto nori sheets. Ready in about 55 minutes.
Prep 20 min Cook 35 min Serves 4 Medium
Ingredients
🫙Sugar1 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
🧅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.
Chef's tip
Bake by visual cues as well as time: every oven runs a little differently.
