Spicy Salmon Sushi Bake (Printable Version)
Baked salmon and sushi rice layered with spicy mayo, garnished with green onions, nori, and tobiko for extra zest.
# Ingredients Required:
→ Rice
01 -
360 g sushi rice uncooked
02 -
590 ml water
03 -
60 ml rice vinegar
04 -
25 g sugar
05 -
5 g salt
→ Toppings
06 -
450 g fresh salmon fillet, skinless and diced
07 -
120 ml mayonnaise
08 -
30 ml Sriracha sauce, adjust to taste
09 -
5 ml sesame oil
10 -
60 g green onions, chopped, plus extra for garnish
11 -
1 sheet nori, cut into small strips
12 -
Tobiko, optional for garnish
# Guide to Cooking:
01 -
Set the oven temperature to 190°C (375°F).
02 -
Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or pot and cook until tender.
03 -
In a mixing bowl, stir together rice vinegar, sugar, and salt until completely dissolved.
04 -
Fluff cooked rice with a fork and gently fold in the vinegar mixture until evenly incorporated.
05 -
Evenly spread the seasoned rice at the bottom of a baking dish and allow to cool slightly.
06 -
In a separate bowl, combine diced salmon, mayonnaise, Sriracha sauce, sesame oil, and chopped green onions. Mix until well blended and adjust spice level as preferred.
07 -
Evenly distribute the salmon mixture over the rice layer in the baking dish.
08 -
Place baking dish in the preheated oven and bake for 25-30 minutes, or until salmon is cooked through and the surface is lightly golden.
09 -
Remove from oven and cool briefly. Garnish with additional green onions, nori strips, and tobiko if desired. Serve warm.
# Extra Suggestions:
01 -
Rinsing the sushi rice thoroughly removes excess starch, resulting in ideal texture.