Ingredients
Scale
- 2 cups sushi rice
- 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
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped, plus extra for garnish)
- 1 sheet nori (cut into small strips)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with water in a rice cooker or pot. Cook according to package instructions until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once cooked, fluff the rice with a fork and gently fold in the vinegar mixture.
- Spread the seasoned rice evenly at the bottom of your baking dish and let it cool slightly. In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions until well combined. Adjust spiciness as desired.
- Spread the salmon mixture evenly over the rice in your baking dish. Bake in your preheated oven for about 25-30 minutes or until cooked through with a slightly golden top.
- Once baked, remove from oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and optional tobiko before serving warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg