Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the sushi rice according to package instructions, usually rinsing under cold water, then combining with water in a rice cooker or pot until tender.
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Fluff the cooked rice with a fork and gently fold in the vinegar mixture.
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
Combining and Baking
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.
- Spread the salmon mixture evenly over the rice in the baking dish.
- Bake in preheated oven for about 25-30 minutes, or until salmon is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.
- Serve warm, scooping out the bake with a spoon, and enjoy!
Notes
Enhance the flavor with a splash of lemon juice before serving. Customize by adding vegetables like avocado for an even creamier texture. Serve with a side of seaweed salad for a complete meal experience.
