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).
- Cook the sushi rice following package instructions. Usually, this means rinsing it under cold water, then cooking it with water in a rice cooker or pot until it turns tender.
- In a mixing bowl, mix rice vinegar, sugar, and salt until all is dissolved. Once the rice is cooked, fluff it with a fork and gently mix in the vinegar mixture.
- Spread the rice evenly in the bottom of a baking dish and let it cool slightly.
- In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions. Mix well and adjust the spiciness to your liking.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes, or until the salmon is fully cooked and the top looks slightly golden.
- Once baked, take it out and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if you wish.
- Serve warm by scooping it out with a spoon and enjoy!
Notes
Make sure to rinse sushi rice well before cooking to remove excess starch. Adjust the Sriracha sauce to match your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
Keywords: salmon, sushi, bake, spicy, seafood, easy recipe