Description
A delightful twist on traditional sushi, combining baked comfort with the rich flavors of salmon and melting cheese.
Ingredients
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish.
- In a bowl, combine the cooked sushi rice with rice vinegar, sugar, and salt, then press evenly into the bottom of the baking dish.
- In another bowl, mix the flaked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil until fully combined.
- Spread the salmon mixture over the rice layer and sprinkle with mozzarella cheese.
- Bake for 18-20 minutes, or until the cheese is melted and bubbly.
- Let cool slightly, garnish with green onions and sesame seeds, and serve with roasted seaweed squares.
Notes
For best results, use day-old sushi rice for optimal texture and adjust the Sriracha according to your heat preference.
