Description
A delicious and easy-to-make sushi-inspired bake featuring sticky sushi rice, creamy salmon, and a touch of spice, all baked to perfection.
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 + 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. Rinse under cold water, combine with water, and cook until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff and fold in the vinegar mixture.
- Spread the rice evenly in the bottom of the 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 evenly over the rice.
- Bake for 25 to 30 minutes until the salmon is cooked through and the top is slightly golden.
- Let it cool for a few minutes, then garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm and enjoy!
Notes
Ideal for those craving sushi vibes without the rolling skills. Store leftovers in airtight containers and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: sushi bake, salmon bake, easy dinner, comfort food, casserole