Description
A heartwarming dish that combines the classic elements of sushi in a comforting bake, featuring creamy salmon and tangy rice.
Ingredients
Scale
- 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).
- Rinse your sushi rice until the water runs clear. In a rice cooker or medium pot, combine the rinsed rice with the 2.5 cups of water. Cook according to package instructions until tender and fluffy.
- In a mixing bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely.
- Once your rice is cooked, fluff it gently with a fork and gradually fold in the vinegar mixture.
- Spread the seasoned rice evenly across the bottom of your baking dish.
- In a separate bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix well.
- Gently spread the salmon mixture evenly over the prepared rice layer.
- Place the baking dish in your preheated oven and bake for 25-30 minutes.
- Once baked, remove from the oven, let it rest for a few minutes, and garnish with green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Make ahead by preparing the sushi rice and salmon mixture a day in advance. For a lighter option, Greek yogurt can replace mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 30mg