Description
A delightful and comforting dish combining the flavors of sushi in a baked format with tender salmon, creamy sriracha mayo, and perfectly cooked sushi rice.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 pound fresh salmon fillet
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1/4 cup green onions, chopped
- 1 sheet nori (seaweed), cut into strips
- Sesame seeds for garnish
Instructions
- Preheat the oven to 350°F (175°C). Rinse the sushi rice until the water runs clear.
- In a pot, combine the rinsed sushi rice and 2 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until tender.
- Season the salmon fillet with soy sauce and bake for 15-20 minutes until cooked. Flake the cooked salmon into bite-sized pieces.
- In a mixing bowl, combine mayonnaise and sriracha sauce until smooth.
- Spread the cooked sushi rice evenly in a baking dish, layer flaked salmon on top, and spread the spicy mayo mixture over everything.
- Bake for an additional 10-15 minutes until heated through and slightly bubbly.
- Garnish with green onions, nori strips, and sesame seeds. Serve warm, with extra soy sauce if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg