A warm, comforting twist on traditional sushi, combining seasoned sushi rice, creamy mayonnaise, fresh salmon, and savory toppings.

2 cups sushi rice, cooked

2 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

1 pound fresh salmon, skinless, cut into small cubes

1/4 cup mayonnaise

1 tablespoon sriracha sauce (optional for spice)

1 tablespoon soy sauce

1/4 cup scallions, chopped

1 sheet nori, torn into small pieces

1 tablespoon sesame seeds (optional)

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Preheat your oven to 375°F (190°C).
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves. Once that’s done, toss the cooked rice in this mixture and set it aside to cool slightly.
In another bowl, combine the cubed salmon with mayonnaise, sriracha sauce (if using), and soy sauce. Mix everything until well incorporated.
In an 8×8-inch baking dish, spread the seasoned sushi rice evenly at the bottom.
Layer the salmon mixture on top of the rice.
Bake the casserole for 15-20 minutes, or until the top is lightly golden and the salmon is fully cooked through.
Remove the dish from the oven and top with chopped scallions, torn nori, and sesame seeds for extra flavor and crunch.
Serve warm, and if you like, pair it with extra soy sauce or pickled ginger on the side.

If using cooked salmon, break it up into small pieces before mixing with the mayo and sauce.

Sriracha is optional depending on how spicy you want the dish.

You can prepare this dish ahead of time and refrigerate it before baking.

Brown rice can be used as an alternative to sushi rice, though the texture will differ.

For a balanced meal, pair this dish with edamame, pickled ginger, or a cucumber salad.