Description
A warm, creamy, and slightly spicy dish that captures the flavors of sushi in a baked format, perfect for any occasion.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 8 ounces flaked cooked salmon
- 1/4 cup mayonnaise
- 2 tablespoons sriracha
- 1 avocado, sliced
- 1 sheet nori, cut into strips
- Green onions, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold running water until the water runs clear.
- In a medium pot, combine rinsed rice with 2 1/2 cups of water and bring to a boil. Cover and cook for 18 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Stir into cooked rice.
- Spread the seasoned rice evenly in a baking dish.
- In a bowl, combine flaked salmon, mayonnaise, and sriracha. Mix well.
- Spread the salmon mixture over the rice.
- Bake for 15-20 minutes until heated through and the top is golden.
- Top with sliced avocado, nori strips, and green onions.
- Serve and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese