Description
A comforting and family-friendly dish that combines sushi rice with a spicy salmon mixture, baked to golden perfection.
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
- Rinse the sushi rice under cold water until the water runs clear. Combine with 2.5 cups of water and cook according to package instructions (about 20 minutes). Let sit for a few minutes.
- In a mixing bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice and fold in the vinegar mixture carefully.
- Spread the seasoned rice evenly in a baking dish. In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Spread the salmon mixture over the rice.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until golden. Let cool slightly and garnish with green onions, nori strips, and tobiko. Serve warm.
Notes
For a milder option, reduce Sriracha or use a less spicy mayonnaise. Adding toasted panko breadcrumbs on top can provide a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon, sushi bake, family meal, easy recipe, comfort food