Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C)
- Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender
- In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture
- Spread the rice evenly at the bottom of the baking dish and let it cool slightly
- In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference
- Spread the salmon mixture evenly over the rice in the baking dish
- Bake in the preheated oven for about 25 to 30 minutes, or until the salmon is cooked through and the top is slightly golden
- Switch to broiler for approximately 8 minutes to create bubbly, caramelized edges. Watch closely and never leave unattended
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired
- Serve warm, scooping out the bake with a spoon, and enjoy
Notes
Can substitute salmon with cooked crab or shrimp if preferred. For milder flavor, reduce the amount of Sriracha sauce. Can be served with soy sauce on the side for dipping. Pat salmon dry before mixing to ensure proper browning. Rinsing rice prevents gummy texture. Every oven is different, keep notes each time for best results.
