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 the package instructions, rinsing it under cold water first.
- In a mixing bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves completely.
- Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly in the bottom of a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined.
- Spread the salmon mixture evenly over the cooled rice.
- Bake in the preheated oven for 25-30 minutes or until the salmon is cooked through and the top is golden.
- Remove from the oven and let it cool for a few minutes; garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
For a lighter twist, substitute some mayonnaise with Greek yogurt. Leftovers can be stored in an airtight container for up to three days.
- 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: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg