Ingredients
- Cooked sushi rice: 4 cups
- Salmon fillet: 1 pound, skinless and boneless
- Mayonnaise: 1/2 cup
- Sriracha sauce: 2 tablespoons
- Soy sauce: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Nori seaweed sheets: 4 sheets, cut into strips
- Avocado: 1 large, sliced
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread the cooked sushi rice evenly in the prepared baking dish.
- Step 2: Prepare the salmon: Dice the salmon into small pieces. In a bowl, combine the diced salmon with mayonnaise, sriracha, and soy sauce. Mix well to combine, creating a spicy salmon mixture.
- Step 3: Spread the salmon mixture evenly over the layer of sushi rice in the baking dish.
- Step 4: Bake in the preheated oven for 15-20 minutes, or until the salmon mixture is heated through and slightly browned on top.
- Step 5: Remove from the oven and let it cool slightly. Drizzle with rice vinegar.
- Step 6: Serve immediately, garnished with strips of nori seaweed and slices of avocado.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat individual portions in the microwave, covered, to prevent the rice from drying out.
- Serve this bake with a side of pickled ginger and wasabi for an extra kick.
- To prevent the salmon from overcooking, ensure it's evenly distributed over the rice and check for doneness around the 15-minute mark.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American