Description
A delightful fusion of baked salmon and sushi rice, creating a creamy, spicy, and satisfying dish perfect for sharing.
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 for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice: Rinse the rice under cold water until the water runs clear. Combine it with 2.5 cups of water in a rice cooker or pot, cooking until tender (around 20 minutes).
- Prepare the vinegar mixture: In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
- Fluff the cooked rice gently with a fork and fold in the vinegar mixture carefully.
- Spread the rice evenly at the bottom of your baking dish and let it cool slightly.
- Combine the salmon with mayonnaise, Sriracha, sesame oil, and the chopped green onions in another mixing bowl.
- Spread the salmon mixture evenly over the cooled rice.
- Bake for 25-30 minutes until the salmon is cooked through and the top is golden.
- Cool slightly, garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Make-ahead tips: Prepare rice and salmon mixture in advance. For a crispy finish, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg