Ingredients

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2 cups cooked sushi rice (about 1 cup uncooked short-grain rice)
1 tablespoon rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1 pound fresh salmon fillet, skin removed
1 tablespoon soy sauce, plus more for serving
2 tablespoons Japanese mayonnaise (Kewpie-style preferred)
1-2 tablespoons sriracha (adjust to your spice preference)
1 teaspoon toasted sesame oil
1/2 teaspoon garlic powder
1 avocado, thinly sliced
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Nori seaweed sheets, cut into rectangles, for serving

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Instructions

Preheat your oven to 400°F (200°C). While the oven preheats, prepare your sushi rice: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into your warm cooked sushi rice until evenly combined. Set aside.
Place the salmon fillet on a parchment-lined baking sheet. Drizzle with 1 tablespoon of soy sauce. Bake for 12-15 minutes, or until the salmon is cooked through and easily flakes with a fork. Remove from oven and let cool slightly.
Once cooled, transfer the salmon to a medium bowl. Flake the salmon using a fork. Add the Japanese mayonnaise, sriracha, toasted sesame oil, and garlic powder to the bowl. Mix thoroughly until the salmon is well coated and creamy. Taste and adjust sriracha or soy sauce if desired.
Lightly grease an 8×8 inch baking dish. Press the seasoned sushi rice evenly into the bottom of the prepared dish, forming a compact layer.
Spread the spicy salmon mixture evenly over the rice layer, ensuring it covers the entire surface.
Bake for 10-12 minutes, or until the top is lightly golden brown and bubbly. If desired, you can broil for the last 1-2 minutes for extra crispiness, watching carefully to prevent burning.
Remove from the oven. Immediately top with sliced avocado, green onions, and toasted sesame seeds. Serve hot, cutting into squares, with nori seaweed sheets on the side for scooping and enjoying like mini sushi tacos.

Notes

For an extra kick, drizzle with more sriracha or a spicy mayo blend before serving. You can also add a sprinkle of furikake (Japanese rice seasoning) over the top for added flavor and texture. Feel free to customize toppings with cucumber, masago (fish roe – if desired and suitable for dietary needs), or pickled ginger. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently.

Author: Cook Reel
Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Main Course
Method: Baking
Cuisine: Japanese Fusion

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 5g
Sodium: 550mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg