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Description
All your favorite sushi flavors come together in this easy casserole in just minutes! Combine chunks of salmon with spicy Sriracha mayonnaise and spread them over cooked sushi rice. Then send everything for a quick trip under the broiler to cook the fish and caramelize the sauce. Finish with avocado and sweet-salty unagi sauce. Or, if you can’t find unagi sauce, buy a teriyaki sauce such as Panda brand that has a ketchup-like thickness so it won’t sink into the rice (just tilt the bottle to get…
a sense of the viscosity). For the rice, you can go with packages of pre-cooked sticky rice or cook your own. The recipe is a Yummly original created by Ivy Manning.
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Ingredients
US|METRIC
4 SERVINGS
- 4 pkg. cooked white sticky rice (pre-cooked, each 7.4. oz., such as Annie Chun’s; or use 4 cups home-cooked medium-grain sushi rice)
- 1/4 cup rice vinegar
- 1 Tbsp. sugar
- 2 green onions (divided)
- 12 oz. skinless salmon fillets
- 10 Tbsp. sriracha mayonnaise (divided; or use 1/2 cup mayonnaise combined with 2 Tbsp. Sriracha hot sauce and 1 Tbsp. packed brown sugar)
- 2 Tbsp. soy sauce
- 1 medium avocado
- 1/4 cup unagi sauce (or thick-style teriyaki sauce such as Panda)
- 2 tsp. toasted sesame seeds (optional)
- 3 pkg. toasted nori (each about .35 oz.)
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Directions
- Preheat broiler with a rack 6 inches from the heat.
- Microwave packaged cooked rice according to directions until hot. Or if using home-cooked rice, microwave it if needed until hot. Put rice in an 8-inch square baking dish.
- In a small bowl, stir rice vinegar and sugar until sugar is dissolved. Pour mixture over the rice and stir to combine. Spread rice evenly in the baking dish and press down gently with a rubber spatula. Set aside.
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