Spicy Salmon Sushi Bake Comfort (Print Version)
# Ingredients:
→ Sushi Rice
01 -
2 cups sushi rice, uncooked
02 -
3 cups water
03 -
1 tablespoon rice vinegar
04 -
1 tablespoon sugar
05 -
1 teaspoon salt
→ Spicy Salmon Layer
06 -
450 grams fresh salmon fillet, skin removed
07 -
60 millilitres mayonnaise
08 -
1 tablespoon Sriracha sauce
09 -
1 tablespoon soy sauce
10 -
1 teaspoon sesame oil
→ Garnishes and Serving
11 -
1 tablespoon green onions, finely chopped
12 -
1 teaspoon black sesame seeds
13 -
Nori sheets, for serving (optional)
# Instructions:
01 -
Rinse the sushi rice under cold running water until the water runs clear. Drain thoroughly.
02 -
Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over medium heat, cover, and reduce heat to low. Simmer for 18 to 20 minutes until the rice is tender and the water is absorbed. Remove from heat and let rest covered for 10 minutes.
03 -
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fluff cooked rice with a fork and gently fold in the vinegar mixture. Allow rice to cool slightly.
04 -
Preheat oven to 190°C (375°F).
05 -
Flake the salmon into small pieces using a fork. In a mixing bowl, combine flaked salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until uniformly coated.
06 -
Spread the seasoned sushi rice evenly in the base of a baking dish. Layer the spicy salmon mixture on top of the rice.
07 -
Place the baking dish on a baking sheet and bake for 20 to 25 minutes until the salmon is cooked and the top is lightly crisped.
08 -
Remove from the oven and let cool for a few minutes. Sprinkle with chopped green onions and black sesame seeds. Serve warm, accompanied by nori sheets for wrapping if desired.
# Notes:
01 -
Use high-quality sushi rice for optimal texture and flavor; rinsing thoroughly is essential to remove excess starch.
02 -
Customise with toppings such as avocado, cucumber, or furikake for added dimension.
03 -
Prepare rice and salmon mixture in advance for efficient assembly if entertaining.