Description
A vibrant and comforting dish that combines the rich taste of salmon with creamy mayonnaise and spicy Sriracha, all baked over fluffy sushi rice.
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 package instructions, rinsing and then combining it with water until tender.
- In a bowl, combine rice vinegar, sugar, and salt until dissolved.
- Fluff the cooked rice with a fork and fold in the vinegar mixture.
- Spread the rice in a baking dish and let cool slightly.
- Mix diced salmon, mayonnaise, Sriracha, sesame oil, and green onions in another bowl.
- Spread the salmon mixture over the rice in the baking dish.
- Bake for 25-30 minutes until the salmon is cooked through and the top is golden.
- Let cool slightly, then garnish with green onions, nori strips, and tobiko if desired.
- Serve warm.
Notes
For a milder flavor, reduce Sriracha or substitute with sweet chili sauce. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg