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 rice vinegar, sugar, and salt. Stir until dissolved and then mix with cooked rice.
- Spread the rice in a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake for 25-30 minutes or until the salmon is cooked through.
- Remove from oven, garnish with green onions, nori strips, and tobiko if desired, and serve warm.
Notes
Make sure to rinse the sushi rice thoroughly before cooking for better texture. Adjust the spiciness by varying the Sriracha amount.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg
Keywords: sushi, salmon, bake, easy sushi, spicy salmon, seafood, main dish