Spicy Salmon Sushi Bake

By Vic

Public ♥ 1 Add to Meal Plan

Prep Time

20 min

Cook Time

20 min

Servings

2 servings

Difficulty

Easy

8 oz skinless salmon fillet 1/2 cup uncooked sushi rice 3/4 cup water 1 tbsp rice vinegar 1 tsp granulated sugar 1/4 tsp salt 3 tbsp Kewpie mayonnaise or mayonnaise 1 to 2 tbsp sriracha, to taste 1 tsp tamari (gluten free soy sauce) 1 tsp sesame oil 1 green onion, thinly sliced 1/2 avocado, diced or sliced 1/2 small cucumber, diced 1 tsp sesame seeds, optional Roasted seaweed snack sheets, for serving

1. Heat the oven to 400°F. 2. Rinse the sushi rice under cold water until the water runs mostly clear. Cook the rice with 3/4 cup water according to package directions. 3. Place the salmon in a small baking dish and bake for 10 to 14 minutes, or until it flakes easily and reaches your preferred doneness. Remove from the oven and flake with a fork. 4. Mix the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold the mixture into the warm cooked rice. 5. In a bowl, combine the flaked salmon, mayonnaise, sriracha, tamari, sesame oil, and half of the green onion. 6. Lightly press the seasoned rice into the bottom of a small baking dish. Spread the spicy salmon mixture evenly over the rice. 7. Bake at 400°F for 8 to 10 minutes, until hot throughout. For a lightly browned top, broil for 1 to 2 minutes at the end while watching closely. 8. Top with avocado, cucumber, remaining green onion, and optional sesame seeds. Drizzle with additional sriracha mayonnaise if desired. 9. Serve warm with roasted seaweed sheets for scooping.