Description
A delightful fusion of classic sushi flavors wrapped in a comforting baked dish, featuring layers of seasoned sushi rice and creamy, spicy salmon.
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 the sushi rice under cold water until the water runs clear. Combine it with 2.5 cups of water and cook until tender according to package instructions.
- Combine rice vinegar, sugar, and salt in a mixing bowl. Stir until both the sugar and salt have dissolved.
- Fluff the cooked rice with a fork and stir in the vinegar mixture until evenly distributed. Spread the rice in a baking dish and let it cool slightly.
- Mix the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions until thoroughly combined.
- Spread the salmon mixture over the cooled rice in the baking dish.
- Bake in the oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Remove from oven and let cool for a few minutes. Garnish with green onions, nori strips, and tobiko if using.
- Serve warm, scooping directly from the dish with a spoon, and enjoy!
Notes
Rinsing the sushi rice is crucial for a fluffy texture. Adjust seasoning and toppings as desired for unique flavors.
- Prep Time: 15 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