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).
- Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice with water and cook according to the package instructions until the rice is tender and fluffy.
- In a mixing bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved. Once the rice is cooked, fluff it gently with a fork and fold in the vinegar mixture.
- Spread the seasoned rice evenly across the bottom of a baking dish and allow it to cool slightly.
- In a separate bowl, combine the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Mix until fully incorporated, adjusting spice levels to your preference.
- Layer the salmon mixture evenly over the rice in the baking dish.
- Bake for 25-30 minutes, or until the salmon is tender and the top has taken on a golden hue.
- Once out of the oven, let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired. Serve warm, scooping out with a spoon.
Notes
Best served warm; consider adding pickled ginger or wasabi as a side.
- 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: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg