Description
A creamy, savory, and slightly spicy deconstructed sushi roll baked to perfection.
Ingredients
Scale
- 2 cups (400g) Sushi Rice
- 1 cup (240ml) Water
- 1/4 cup (60ml) Rice Vinegar
- 2 tablespoons (30g) Sugar
- 1 teaspoon (5g) Salt
- 1 pound (450g) Cooked Salmon, flaked
- 1/4 cup (60ml) Mayonnaise (Kewpie recommended)
- 2 tablespoons (30ml) Sriracha Sauce
- 1 tablespoon (15ml) Soy Sauce
- 1 teaspoon (5g) Sesame Oil
- 1 Avocado, sliced
- 1 Cucumber, thinly sliced
- 1 sheet Nori, cut into strips
- 1 tablespoon (15g) Sesame Seeds
Instructions
- Rinse rice until water runs clear. Cook with 1 cup water. Once cooked, gently fold in a mixture of rice vinegar, sugar, and salt. Let cool to room temperature.
- In a medium bowl, combine flaked salmon, mayonnaise, sriracha, soy sauce, and sesame oil. Mix until evenly coated.
- Preheat oven to 375°F (190°C). Spread seasoned rice into a 9×13 inch baking dish. Layer the salmon mixture on top. Bake for 15-20 minutes until heated through.
- Let cool for 5 minutes. Top with avocado, cucumber, nori strips, and sesame seeds. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg