Description
A delightful twist on traditional sushi that combines tender salmon with seasoned rice and a creamy, spicy sauce, perfect for gatherings or weeknight dinners.
Ingredients
- 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)
- to taste tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions. Rinse it under cold water, combine with water, and cook until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and fold in the vinegar mixture.
- Spread the rice evenly in the baking dish and let it cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust spiciness to preference.
- Spread the salmon mixture evenly over the rice.
- Bake for about 25-30 minutes, or until the salmon is cooked and the top is slightly golden.
- Let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
For best flavor, use fresh salmon. Adjust the Sriracha for spice tolerance. Other toppings like avocado or cucumber can be added.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Japanese