This casserole would be a great way to introduce someone who is afraid of raw fish or chopsticks to some of the predominate flavors in sushi.  In general, a crunchy spicy salmon roll can be a pretty gentle introduction.  If you can, buy the Krinkle Nori, but otherwise it is fine to take sheets of toasted seaweed and crunch them up by hand (15 grams is about 3 cups of crushed seaweed).

• 1 cup reduced-fat mayonnaise
• 1 Tbsp minced ginger
• 2 tsp fish sauce
• 1/4 cup Sriracha
• 1/4 cup rice vinegar
• 2 and 1/2 cups cooked brown jasmine rice
• 12 oz boneless skinless canned pink salmon, drained
• 15 grams toasted Nori, crumbled or finely chopped
• 3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees Fahrenheit.  Prepare an 8 x 8 inch casserole dish with cooking spray.
2. In a large bowl, whisk together mayonnaise, ginger, fish sauce, Sriracha, and rice vinegar until homogenous.  Stir rice, salmon, and Nori into the sauce, tossing until everything is well-combined.
3. Spread mixture into prepared casserole dish.  Sprinkle panko in an even layer across the top.
4. Bake for 20 – 23 minutes, until the panko has started to lightly brown.