Description
A unique and aromatic baked dish that captures all the delightful flavors of sushi without rolling, perfect for gatherings or cozy nights in.
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).
- Cook the sushi rice according to the package instructions, typically rinsing under cold water and cooking until tender.
- In a mixing bowl, stir together the rice vinegar, sugar, and salt until dissolved.
- Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly in the bottom of a baking dish and let it cool slightly.
- In another bowl, mix the diced salmon with mayonnaise, Sriracha, sesame oil, and green onions until fully combined.
- Spread the salmon mixture evenly over the rice layer in the baking dish.
- Bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with extra green onions, nori strips, and tobiko if desired.
- Serve warm by scooping out portions with a spoon and enjoy!
Notes
For a lighter option, swap mayonnaise for Greek yogurt or a vegan mayo substitute. Pair with pickled ginger and soy sauce for an authentic sushi experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: sushi bake, salmon, baked sushi, comfort food, easy recipe, party food