Description
A delicious and easy-to-make baked alternative to traditional sushi, combining salmon with seasoned sushi rice and a crunchy topping.
Ingredients
Scale
- 2 cups sushi rice (uncooked)
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (skinless and diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
- Tobiko (optional, to taste, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker or a pot and cook until tender.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved.
- Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
- Spread the seasoned rice evenly in the bottom of a baking dish and let it cool slightly.
- Combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions in another bowl.
- Taste the mixture and adjust the spiciness according to your preference.
- Spread the salmon mixture evenly over the rice in the dish.
- Bake for 25-30 minutes, until the salmon is cooked through and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes.
- Garnish with extra green onions, nori strips, and tobiko if using.
- Serve warm, scooping portions with a spoon.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before consuming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
Keywords: sushi bake, salmon, easy sushi, baked salmon, family dinner