Description
A delicious and easy-to-make Salmon Sushi Bake that combines the flavors of sushi in a warm, comforting dish.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound cooked salmon, flaked
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1/4 cup green onions, chopped
- 1 sheet nori, cut into strips
- 1 avocado, sliced
- Soy sauce, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool slightly.
- In another bowl, combine the flaked salmon, mayonnaise, and sriracha. Mix until well combined.
- In a greased 9×13 inch baking dish, spread the sushi rice evenly across the bottom.
- Layer the salmon mixture over the rice, spreading it evenly.
- Bake in the preheated oven for 15-20 minutes, or until heated through and slightly golden on top.
- Remove from the oven and let it cool for a few minutes. Top with sliced avocado and sprinkle with chopped green onions and nori strips.
- Serve warm with soy sauce on the side for dipping.
Notes
- For a spicy kick, add more sriracha to the salmon mixture or top with pickled jalapeños.
- Substitute the salmon with cooked shrimp or crab for a different seafood flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg