Everyone loves sushi, but the Japanese classic can be quite tricky to make if you haven’t spent years perfecting your knife skills and dexterity. This version is much easier and superb for a potluck!
- 1 cup sushi rice
- ¼ cup rice vinegar
- ½ tablespoon sugar
- 1 teaspoon salt
- 1 pound salmon, cooked and flaked
- 1 cup kewpie mayonnaise
- 2 tablespoons sriracha
- ¼ cup furikake
- ½ cup cucumber, sliced
- 1 avocado, cubed
- 3 packs dried seaweed
- Heat the oven to 425°F.
- Place the sushi rice in a colander, rinse throughly, and allow to drain for 15 minutes. Cook the rice according to the package instructions. While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan and warm over low heat until the sugar dissolves, then set aside.
- In a bowl, mix the salmon, mayonnaise, and sriracha.
- When the rice is done, transfer to a very large bowl. Sprinkle on the vinegar mixture and use a rice paddle or spatula to mix the vinegar into the rice while using a slicing motion. Fan the rice while mixing to dry it out slightly.
- Spread the sushi rice into an oven-safe baking dish and top with half of the furikake. Top with the salmon mixture and the remaining furikake.
- Bake for 10-15 minutes or until the top begins to brown and bubble and the casserole is warmed through.
- Top with cucumbers and avocado, and drizzle with more mayonnaise and sriracha if desired. Serve warm with the seaweed.