Ingredients
Scale
- 2 cups sushi rice
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 lb fresh salmon fillet (diced)
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 teaspoon sesame oil
- 1/2 cup green onions (chopped)
- 1 sheet nori (cut into small strips)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse sushi rice under cold water until clear. Cook rice with water according to package instructions.
- In a bowl, mix rice vinegar, sugar, and salt until dissolved; fold into the cooked rice.
- Spread seasoned rice in a baking dish.
- In another bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions. Mix well.
- Spread the salmon mixture over the rice and bake for 25-30 minutes until golden.
- Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of the baking dish (approximately 200g)
- Calories: 460
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg