Description
A comforting Spicy Salmon Sushi Bake combining fresh salmon and creamy Sriracha mayonnaise atop fluffy sushi rice.
Ingredients
- 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, rinsing it under cold water.
- Combine the cooked rice with water in a rice cooker or pot, cooking until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt, then stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of a baking dish and let it cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in the preheated oven for about 25-30 minutes until the salmon is cooked through and the top is slightly golden.
- Remove from the oven, let it cool for a few minutes, and garnish with additional green onions, nori, and tobiko if desired.
- Serve warm and enjoy!
Notes
For a lighter option, substitute Greek yogurt for mayonnaise. Ensure Sriracha is gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese