Description
A delightful fusion dish that wraps all the freshness of sushi into a warm, comforting bake. Perfect for weeknight dinners or special occasions.
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 bowl, combine rice vinegar, sugar, and salt. Stir until dissolved, then fluff the cooked rice and mix in the vinegar mixture.
- Spread the rice evenly in a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for 25-30 minutes, or until the salmon is cooked and the top is slightly golden.
- Cool for a few minutes, then garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Feel free to substitute brown rice for sushi rice or use a mayo alternative. Rinse the sushi rice for a perfect texture and adjust the Sriracha to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion