Description
A fun and easy way to enjoy sushi flavors without rolling, featuring rich salmon and a spicy kick.
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)
- Tobiko (optional for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to the package instructions.
- In a mixing bowl, combine rice vinegar, sugar, and salt; stir until dissolved.
- Fluff the cooked rice and gently fold in the vinegar mixture.
- Spread the rice evenly in a baking dish and let it cool slightly.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for about 25-30 minutes until the salmon is cooked through and the top is slightly golden.
- Let cool for a few minutes, then garnish with green onions, nori strips, and tobiko.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat individual portions in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese