Description
A delicious and easy baked sushi rice recipe topped with fresh salmon, creamy mayonnaise, and a hint of spice.
Ingredients
Scale
- 2 cups sushi rice (uncooked)
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillets (skinned 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)
- To taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to package instructions.
- Fluff the cooked rice and fold in the rice vinegar, sugar, and salt mixture.
- Spread the seasoned rice evenly in the bottom of a baking dish.
- Mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in a bowl.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for 25-30 minutes until the salmon is cooked and the top is golden.
- Cool for a few minutes, garnish with green onions, nori strips, and tobiko.
- Serve warm and enjoy!
Notes
- This dish is best served fresh and warm.
- Feel free to adjust the amount of Sriracha according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 60mg