Description
A delightful baked dish combining the richness of salmon with the tanginess of sushi rice, perfect for family gatherings or casual dinners.
Ingredients
- 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 package instructions. Rinse under cold water and combine with water. Cook until tender.
- In a bowl, mix rice vinegar, sugar, and salt. Stir until the sugar dissolves.
- Fluff the cooked rice 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, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix well and adjust spice if necessary.
- Spread the salmon mixture over the rice in the baking dish.
- Bake in the preheated oven 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 additional green onions, nori strips, and tobiko if desired.
- Serve warm by scooping out the bake with a spoon.
Notes
For a creamier texture, consider mixing in a little crème fraîche along with the mayonnaise. Adjust Sriracha based on heat preference.
