Ingredients
Scale
- 2 cups cooked sushi rice (short-grain white rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 pound skinless salmon fillet, diced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (or more, to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- 1 avocado, diced
- Toasted sesame seeds, for garnish
- Nori seaweed sheets, for serving
Instructions
- Preheat oven to 375°F (190°C). Prepare the sushi rice according to package directions. While the rice is still warm, gently mix in the rice vinegar, sugar, and salt.
- In a bowl, combine the diced salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix well.
- Spread the seasoned sushi rice evenly in a baking dish (approximately 9×13 inches).
- Spoon the spicy salmon mixture over the rice layer.
- Bake for 15-20 minutes, or until the salmon is cooked through and the topping is golden brown and bubbly.
- Remove from oven and let cool slightly. Top with diced avocado and toasted sesame seeds.
- Serve immediately with nori seaweed sheets. To eat, scoop a portion of the sushi bake onto a nori sheet and enjoy!
Notes
For extra flavor, try adding a sprinkle of furikake seasoning to the rice. You can adjust the amount of sriracha to control the spice level. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven. For a richer flavor, use Japanese mayonnaise. Feel free to add other toppings like masago or tobiko.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg