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 according to package instructions.
- In a mixing bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked and fluffy, gently fold in the vinegar mixture.
- Spread the seasoned rice evenly across the bottom of a baking dish, letting it cool slightly.
- In another bowl, combine the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions.
- Layer the salmon mixture over the rice evenly.
- Bake in the oven for about 25-30 minutes, or until the salmon is cooked through.
- Let it sit for a few minutes before garnishing with green onions, nori strips, and tobiko if using.
- Serve warm and enjoy!
Notes
For a lighter option, consider swapping mayonnaise for Greek yogurt. Leftovers can be stored in an airtight container for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg