Description
This baked salmon sushi rice dish combines fresh or frozen salmon with creamy Kewpie mayonnaise and spicy sriracha, layered over a bed of perfectly cooked sushi rice.
Ingredients
Scale
- 1 lb salmon fillets (fresh or frozen, thawed)
- 3 cups cooked sushi rice
- 1/2 cup Kewpie mayonnaise
- 3 tbsp sriracha sauce (adjust for spice preference)
- 4 nori sheets (cut into strips for serving)
- 2 green onions (finely chopped)
- 2 tbsp toasted sesame seeds
- 2 tbsp low-sodium soy sauce
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an oven-safe baking dish.
- Spread cooked sushi rice evenly across the bottom of the baking dish and gently press down.
- In a bowl, mix chopped salmon, mayonnaise, sriracha, and green onions until well combined.
- Spoon the salmon mixture over the rice layer evenly.
- Sprinkle sesame seeds on top and bake for about 25 minutes until golden brown and bubbling.
- Let cool slightly before slicing into squares; serve with nori strips on the side.
Notes
- This dish is versatile and can be adjusted for spice by varying the amount of sriracha sauce.
- For a creamier texture, consider adding more mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 50mg