Description
A deconstructed sushi bake that combines seasoned rice with a creamy, spicy salmon mix, baked until golden.
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)
- Tobiko (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender and all water is absorbed. Let rest 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved.
- Fluff the cooked rice with a fork and fold in the vinegar mixture until evenly coated. Spread the rice in an even layer in your baking dish and let it cool slightly.
- In a medium bowl, combine diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Adjust Sriracha for desired heat.
- Spread the salmon mixture evenly over the rice.
- Bake for 25–30 minutes until the salmon is cooked through and the top is lightly golden.
- Remove from the oven and let cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if using.
- Serve warm, scooping out portions with a spoon.
Notes
For a lighter version, swap half the mayo for Greek yogurt. Use short-grain rice for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: sushi, salmon, bake, spicy, comfort food