Description
A comforting twist on sushi, this spicy salmon sushi bake combines creamy salmon and sushi rice for a satisfying meal that brings people together.
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
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice cooks, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly across the bottom of the baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Spread this salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon cooks through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm by scooping out portions with a spoon.
Notes
Use sushi-grade salmon for freshness and feel free to customize the level of spiciness with Sriracha. Consider serving extra sauce on the side.
