Description
A comforting dish combining sushi rice and salmon with a spicy kick, perfect for family dinners or get-togethers.
Ingredients
Scale
- 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.
- Combine rice vinegar, sugar, and salt in a mixing bowl. Stir until dissolved.
- Fluff the cooked rice and fold in the vinegar mixture. Spread evenly in a baking dish.
- In another bowl, mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for about 25-30 minutes, or until salmon is cooked through and the top is slightly golden.
- Let cool slightly, then garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Pair with a cucumber salad or miso soup for a refreshing contrast. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: sushi bake, spicy salmon, easy sushi, comfort food, family dinner