Ingredients
For the Rice:
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Salmon Layer:
- 300 g cooked salmon, flaked
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- 1 tsp soy sauce
For Topping:
- Furikake seasoning, to taste
- Green onions, chopped, for garnish
- Optional: nori sheets, for serving
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the sushi rice and salmon mixture evenly.
- Prepare Seasoned Rice: In a bowl, gently mix the cooked sushi rice with rice vinegar, sugar, and salt until well combined and evenly seasoned. Then spread the seasoned rice evenly in a baking dish to create the base layer.
- Make Salmon Mixture: In a separate bowl, combine the flaked cooked salmon with mayonnaise, sriracha, and soy sauce until fully incorporated, creating a creamy and spicy topping.
- Assemble the Bake: Spread the spicy salmon mixture evenly over the layer of seasoned rice in the baking dish to form the top layer of the sushi bake.
- Add Toppings: Sprinkle furikake seasoning generously over the salmon layer to add extra umami flavor and texture.
- Bake: Place the assembled baking dish in the preheated oven and bake for 15–20 minutes until heated through and slightly golden on top.
- Garnish and Serve: Remove from oven and garnish with chopped green onions. Serve warm with optional nori sheets to enjoy the sushi bake traditionally.
Notes
- Canned salmon can be used as a convenient alternative to fresh cooked salmon.
- Adjust the spice level by adding more or less sriracha according to your heat preference.
- Ensure the rice is fully cooked and slightly sticky for best layering results.
- Garnishing with nori sheets adds an authentic sushi flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: High-Protein
