Ingredients
Scale
- 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, to taste (optional, for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rinsed rice and 2.5 cups water in a rice cooker or pot. Cook until tender (rice cooker on regular setting or simmer covered 18–20 minutes on the stove).
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this seasoning into the hot cooked rice gently. Let rice cool slightly.
- Preheat the oven to 400°F (205°C). Lightly oil a 9×9-inch or similar baking dish.
- Place the seasoned sushi rice evenly in the bottom of the prepared dish and press gently to form a flat layer.
- In a medium bowl, combine the diced salmon, mayonnaise, Sriracha, sesame oil, and chopped green onions. Stir until well coated.
- Spread the spicy salmon mixture evenly over the rice layer. Smooth the top with a spatula.
- Bake the assembled dish in the preheated oven for 10–12 minutes, until the topping is warmed through and slightly bubbly. For a golden top, broil 1–2 minutes — watch closely so it doesn’t burn.
- Remove from oven and let rest 2–3 minutes. Garnish with nori strips, extra green onions, and tobiko if using.
- Serve warm with extra Sriracha, soy sauce or gluten-free tamari, and toasted sesame seeds if you like.
Notes
Use cold, fresh salmon for the best texture and flavor. Don’t overmix the rice when folding in the vinegar — keep it fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian