Description
This delicious baked sushi rice is topped with flaked salmon and fresh vegetables, making for a perfect dish to serve warm.
Ingredients
Scale
- 2 cups Sushi Rice
- 1 cup Water
- 1/4 cup Rice Vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 pound Cooked Salmon, flaked
- 1/4 cup Mayonnaise (Kewpie recommended)
- 2 tablespoons Sriracha Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 Avocado, sliced
- 1 Cucumber, thinly sliced
- 1 sheet Nori, cut into strips
- 1 tablespoon Sesame Seeds
Instructions
- Rinse rice until water runs clear. Cook with 1 cup water. Once cooked, gently fold in a mixture of rice vinegar, sugar, and salt. Let cool to room temperature.
- In a medium bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, and sesame oil. Mix until evenly coated.
- Preheat oven to 375°F (190°C). Spread seasoned rice into a 9×13 inch baking dish. Layer the salmon mixture on top. Bake for 15-20 minutes until heated through.
- Let cool for 5 minutes. Top with avocado, cucumber, nori strips, and sesame seeds. Serve warm.
Notes
- For a spicier kick, adjust the amount of Sriracha sauce to taste.
- Kewpie mayonnaise provides a richer flavor, but any mayonnaise can be used.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg