Description
A comforting and creamy twist on traditional sushi featuring baked salmon over seasoned sushi rice.
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).
- Rinse sushi rice under cold running water until the water runs clear; cook with 2.5 cups water until tender.
- In a bowl, combine rice vinegar, sugar, and salt until dissolved; mix with cooked rice once it’s done.
- Spread the seasoned rice evenly in a baking dish and let it cool slightly.
- Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in a bowl; spread over the rice.
- Bake for 25-30 minutes until the salmon is cooked and the top is golden.
- Let cool for a few minutes, garnish with green onions and nori strips.
- Serve warm.
Notes
Use fresh ingredients for best results. Can be made ahead and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
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