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 bake layers evenly.
- Prepare the Rice: In a bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt until well combined and the rice is seasoned through. Spread this seasoned rice evenly in a baking dish as the base layer.
- Make Salmon Mixture: In another bowl, combine the flaked cooked salmon, mayonnaise, sriracha, and soy sauce. Mix thoroughly to create a creamy, spicy salmon mixture.
- Assemble the Bake: Spread the salmon mixture evenly over the layer of seasoned sushi rice in the baking dish, ensuring full coverage.
- Add Toppings: Sprinkle a generous amount of furikake seasoning on top of the salmon layer for extra flavor and texture.
- Bake: Place the assembled dish in the preheated oven and bake for 15–20 minutes, or until heated through and slightly bubbly on top.
- Garnish and Serve: Remove from oven, garnish with chopped green onions, and serve with optional nori sheets on the side for wrapping or scooping the bake.
Notes
- Canned salmon can be used as a convenient substitute for cooked fresh salmon.
- Adjust the spice level by varying the amount of sriracha to suit your heat preference.
- For a crispier top, broil for 1-2 minutes after baking, watching closely to avoid burning.
- Let the bake rest for a few minutes after baking to help it set for easier serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-Inspired
- Diet: High-Protein
