Salmon Sushi Bake

A delightful twist on traditional sushi, this baked dish combines seasoned sushi rice, flaked salmon, creamy mayonnaise, and a hint of sriracha for spice.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 6 servings

Course: main

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition

Ingredients

Sushi Rice

2 cups sushi rice Provides a sticky and flavorful foundation.
2.5 cups water Essential for cooking the rice.
0.25 cup rice vinegar Adds tangy flavor.
2 tablespoons sugar Balances the acidity of the vinegar.
1 teaspoon salt Enhances overall taste.
1 pound cooked salmon Flaked salmon provides rich flavor.
0.5 cup mayonnaise Adds creaminess.
2 tablespoons sriracha For a spicy kick.
0.5 cup cucumber Diced for crunch.
0.5 cup avocado Diced for creaminess.
0.25 cup green onions Sliced for flavor.
1 sheet nori Cut into strips for garnish.
sesame seeds For garnish.

Equipment

baking dish

Method

Rinse the sushi rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, then simmer for 20 minutes. Let it rest for 10 minutes after cooking.
Flake the cooked salmon into a bowl, add mayonnaise and sriracha, and mix until well combined.
Mix rice vinegar, sugar, and salt in a bowl until dissolved. Fold into the cooked sushi rice. Spread the rice in a greased baking dish and layer the salmon mixture on top.
Preheat oven to 400°F. Bake for 15-20 minutes until golden and bubbly. Let cool slightly before serving, then top with cucumber, avocado, green onions, nori, and sesame seeds.

Nutrition

Calories: 350kcalProtein: 20gSodium: 500mg

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