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)
- To taste 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 the rice vinegar, sugar, and salt. Stir until dissolved.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at 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 the salmon mixture evenly over the rice in the baking dish.
- Bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Once baked, remove it from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
To store leftovers, allow the sushi bake to cool completely. Cover tightly and refrigerate for 2-3 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg