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.
- In a mixing bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Fold the mixture gently into the cooked rice.
- Spread the rice evenly in a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon, mayonnaise, Sriracha, sesame oil, and green onions until well combined.
- Spread the salmon mixture over the rice.
- Bake for 25-30 minutes until the salmon is cooked through and the top is golden.
- Let cool for a few minutes, garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Use short-grain sushi rice and rinse thoroughly. For a browned top, place under the broiler for a minute, watching carefully.
- 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: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg