Ingredients
Scale
- 2 cups sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound sushi-grade salmon, skin removed
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup green onions, chopped
- 4 sheets nori seaweed, cut into strips
- 2 tablespoons sesame seeds
- Avocado slices, for serving (optional)
- Soy sauce, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Rinse the sushi rice until the water runs clear. Combine rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed. Remove from heat and let stand for 10 minutes, covered.
- While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar is dissolved. Gently fold the sushi vinegar into the cooked rice. Spread the rice evenly into the prepared baking dish.
- Cut the salmon into small cubes. In a medium bowl, combine salmon, mayonnaise, sriracha, soy sauce, and sesame oil. Mix well.
- Spread the salmon mixture evenly over the rice layer. Sprinkle with chopped green onions and sesame seeds.
- Bake for 20-25 minutes, or until the salmon is cooked through and the top is lightly browned. Let cool slightly before serving.
- Garnish with nori strips. Serve immediately with avocado slices and soy sauce, if desired.
Notes
For extra flavor, you can add a layer of thinly sliced avocado or cream cheese between the rice and salmon. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, microwave until warmed through. The spicy mayo can be adjusted to your preference by adding more or less sriracha.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg