Description
A delightful Spicy Salmon Sushi Bake with creamy avocado and flaky salmon on a bed of seasoned sushi rice, perfect for sharing.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound skinless salmon fillet
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon sesame oil
- 1 avocado, sliced
- 1/4 cup green onions, chopped
- 1 sheet nori, cut into strips
- Soy sauce, for serving
Instructions
- Rinse sushi rice under cold water until it runs clear.
- Combine rinsed rice and water in a rice cooker or pot, and cook according to instructions or boil, covering and simmering for 20 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool slightly.
- Preheat the oven to 375°F (190°C).
- Place the salmon fillet in a baking dish; bake for 15–20 minutes until cooked through. Once cooled slightly, flake the salmon.
- In another bowl, mix the flaked salmon with mayonnaise, sriracha, and sesame oil until well combined.
- Spread the sushi rice evenly in a large baking dish as a base. Layer the spicy salmon mixture on top.
- Bake for an additional 10–15 minutes until heated through and the top is slightly crispy.
- Once baked, remove from the oven and top with avocado slices and chopped green onions.
- Serve with nori strips and soy sauce on the side.
Notes
For added crunch, consider including chopped cucumbers or carrots. Adjust sriracha to taste for additional heat.
