Seafood Dynamite Casserole

Seafood Dynamite Casserole

We tried something called "Sushi Pizza" at a Japanese fusion restaurant in Hawaii years ago. We really loved this dish and made our own version at home. But over time, I realized that the nori (Japanese seaweed) lining the bottom sometimes made it difficult to serve and eat... and thus the casserole version was born!

Developed by:


  • 2 cups cooked rice
  • 250g salmon steak (optional)

Seafood Mixture

  • 10-12 medium uncooked shrimp, chopped
  • 60g flying fish roe (tobiko)
  • 1/2 onion, thinly sliced
  • 1 stalk green onion, thinly sliced
  • 3 tablespoons mayonnaise
  • 1 teaspoon chili sauce
  • 12 slices of pickled jalapeño pepper
  • pinch of salt and pepper to taste


    Bake salmon in foil
  1. Optional: If you would like to include salmon, loosely wrap your salmon steak in foil and bake at 175° in preheated oven for about 20 minutes, then set aside.
  2. Shrimp and Mayonnaise mixture
  3. In a medium bowl, mix together chopped shrimp, flying fish roe, onions, green onions, mayonnaise, chili sauce, salt and pepper. Set aside.
  4. Layer cooked rice and salmon.
  5. Preheat oven to 160˚C. In a 7 inch by 9 inch casserole dish, layer cooked rice, then the (optional) salmon, shredded.
  6. Layer shrimp and mayonnaise mixture and top with jalapeno peppers
  7. Layer with seafood and mayo mixture and place jalapeño peppers on top.
  8. Bake in preheated over for 15-20 minutes.
  9. Bake in preheated oven for 15-20 minutes and serve.

Notes & Tips

You can make this without the salmon, it will still be good!

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