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)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse 2 cups of sushi rice under cold water until clear, then cook it with 2.5 cups of water until tender.
- In a bowl, mix 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Fold this mixture into the cooked rice.
- In another bowl, combine 1 lb diced salmon, 1/2 cup mayonnaise, 2 tablespoons Sriracha (or to taste), 1 teaspoon sesame oil, and chopped green onions.
- Spread the seasoned rice in a baking dish and layer the salmon mixture on top.
- Bake for 25-30 minutes until the salmon is cooked through and the top is golden.
- Let cool slightly before serving; garnish with nori strips and extra green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg