Description
A delightful and simplified sushi experience, combining creamy mayonnaise and spicy Sriracha with tender salmon on a bed of perfectly seasoned sushi rice.
Ingredients
- 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
- Rinse sushi rice thoroughly under cold water until the water runs clear.
- Combine rinsed rice and water in a rice cooker or pot and cook until tender.
- In a separate bowl, mix rice vinegar, sugar, and salt until dissolved.
- Fluff cooked rice with a fork and gently fold in the vinegar mixture. Spread the seasoned rice in a baking dish and let it cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture evenly over the cooled rice layer in the baking dish.
- Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, until the salmon is cooked through and slightly golden on top.
- Let cool for a few minutes before garnishing with extra green onions, nori strips, and optional tobiko. Serve warm.
Notes
Customize the spice level by adjusting the amount of Sriracha. Leftovers can be stored in the refrigerator for up to three days.
