Description
A comforting twist on classic sushi, combining spicy salmon and baked rice for a delightful flavor experience.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1 pound fresh salmon fillet
- 1/4 cup mayonnaise (preferably Kewpie)
- 2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
- Seaweed sheets, for serving
- Optional: avocado slices and cucumber for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then combine with water in a rice cooker. Cook according to the manufacturer’s instructions.
- While the rice is cooking, preheat your oven to 350°F (175°C).
- Dice the salmon into small pieces and place in a bowl. Mix in the mayonnaise, sriracha, soy sauce, and sesame oil until thoroughly combined.
- Once the rice is cooked, spread it evenly in a greased baking dish.
- Top the rice with the salmon mixture, spreading it in an even layer.
- Bake for about 20-25 minutes, or until the salmon is cooked through and the top is golden.
- Remove from the oven and sprinkle with sliced green onions before serving.
Notes
Serve with crispy seaweed sheets for texture and consider adding avocado slices or cucumber for freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese