A delightful fusion dish that combines the flavors of sushi with the convenience of a baked casserole, featuring creamy sushi rice, baked salmon, and a medley of toppings.
Ingredients
Scale:
2 cups Sushi rice
2 1/2 cups Water
1 pound Salmon fillet
8 ounces Cream cheese
3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1/4 cup Green onions, chopped
2 sheets Seaweed sheets (nori), cut into strips
2 tablespoons Sesame seeds
1 Avocado, sliced
Instructions
Preheat your oven to 350°F (175°C).
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to package instructions.
While the rice is cooking, prepare the salmon. Season it with salt and pepper, then place it in a baking dish. Bake for 15-20 minutes, or until the salmon flakes easily with a fork.
Once the rice is done, mix in rice vinegar and soy sauce. Let it cool slightly.
In a bowl, blend the cream cheese with green onions until smooth.
In a large baking dish, layer the sushi rice evenly at the bottom, followed by the cream cheese mixture, then flake the baked salmon over the top.
Sprinkle the seaweed strips and sesame seeds evenly over the salmon. Bake for an additional 10-15 minutes, until everything is heated through and the top is slightly golden.
Remove from the oven and let cool for a few minutes. Top with sliced avocado before serving.
