Description
A warm, flavorful salmon sushi bake that combines fresh ingredients with subtle hints of sesame and sriracha, perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 lb fresh salmon, skinless and boneless
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- Nori sheets, for serving
- Pickled ginger and soy sauce, 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 water in a rice cooker and cook according to the manufacturer’s instructions.
- Season the salmon with a pinch of salt and bake for about 15-20 minutes until cooked through. Once cooled, gently flake the salmon with a fork.
- In a mixing bowl, combine the mayonnaise, sriracha sauce, soy sauce, and sesame oil. Gently fold in the flaked salmon and chopped green onions.
- Spread the cooked rice evenly in a greased baking dish to form the base.
- Carefully spread the salmon mixture over the rice, smoothing it out evenly.
- Bake for 15-20 minutes, until heated through. Serve warm with nori sheets, pickled ginger, and extra soy sauce on the side for dipping.
Notes
Serve with miso soup or a refreshing salad. Adjust the spice level by reducing the sriracha sauce if desired.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 60mg