Sushi Bake
Your favourite sushi flavours combine in this casserole that is perfect for an easy family friendly mid-week dinner.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- ½ tsp sesame oil
- 400 g sushi rice
- 60 mL rice wine vinegar
- 1 tbsp caster sugar
- 1 tsp salt
- 25 g nori
- 425 g can tuna or salmon
- 180 g Kewpie mayonnaise, divided
- 1 tsp sriracha, or more to taste
How do I make it?
- Preheat oven to 220C.
- Grease bottom and sides of a large casserole dish with sesame oil. Set aside.
- Wash sushi rice until water runs clear. Drain well and cook according to packet directions. Meanwhile combine rice wine vinegar, caster sugar and salt in a small microwave-safe jug. Microwave on high for 30 seconds, then stir to ensure sugar and salt have dissolved. Set aside.
- When rice is cooked and has cooled slightly, drizzle with rice wine vinegar mix and fold through rice.
- Transfer rice to the casserole dish, spreading it out evenly in the dish. Press down to flatten and to help the rice hold together. Add a layer of nori on top of rice. Set aside.
- Combine tuna or salmon with 120 g mayonnaise and mix well. Spoon mixture over nori, spreading it out evenly.
- Bake for 10 to 15 minutes or until heated through.
- Meanwhile combine remaining 60 g mayonnaise with sriracha and mix well. When sushi is removed from the oven, drizzle with mayonnaise and sriracha mix and serve.
