Description
Dive into the layers of flavors with this Sushi Bake Recipe Salmon, a delectable twist on traditional sushi. Rich, baked salmon atop seasoned sushi rice, all topped with a creamy, spicy mayo – it's sushi reimagined!
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb salmon fillet, skin removed and diced into small cubes
- 1/2 cup mayonnaise
- 2-3 tbsp sriracha (adjust to taste)
- 1 cup imitation crab meat, shredded
- 1/2 cucumber, diced
- 2 sheets nori (seaweed), crumbled
- 2 tbsp sesame seeds, toasted
- Sliced green onions and furikake for garnish
- Soy sauce, for serving
Instructions
- Cook the Rice: Rinse the sushi rice several times until the water runs clear. Cook the rice with 2.5 cups of water, following the package instructions.
- Season the Rice: While the rice is still warm, mix together rice vinegar, sugar, and salt in a separate bowl until dissolved. Fold this mixture into the cooked rice, ensuring the rice is evenly seasoned. Spread rice on the bottom of a baking dish.
- Prepare the Salmon Mixture: In a bowl, combine diced salmon, shredded imitation crab, diced cucumber, mayonnaise, and sriracha. Mix well.
- Assemble and Bake: Spread the salmon mixture over the seasoned rice in the baking dish. Sprinkle crumbled nori and sesame seeds on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the top layer is slightly golden and bubbly.
- Garnish and Serve: Remove from the oven, and sprinkle with green onions and furikake. Serve warm with soy sauce and additional nori sheets for scooping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg