Ingredients
Units
Scale
- 2 cups sushi rice (or short grain rice)
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 pound fresh salmon (skin off)
- 1/2 cup Kewpie mayo
- 1 tablespoon sriracha (optional)
- 1 tablespoon soy sauce
- 2 tablespoons furikake
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 cup tobiko or masago (optional)
- 1/4 cup teriyaki drizzle
- Nori sheets for scooping
Instructions
- Preheat your oven to 375°F.
- Rinse the sushi rice a few times until the water is mostly clear.
- Cook the rice according to the package instructions, then let it rest for 10 minutes.
- Mix rice vinegar, sugar, and salt until dissolved, then pour over warm rice and fold.
- Combine salmon, Kewpie mayo, sriracha, and soy sauce in a bowl.
- Lightly grease a baking dish and layer the rice evenly in the bottom.
- Sprinkle furikake over the rice, followed by the creamy salmon mixture.
- Bake for 15-20 minutes until salmon is just cooked through and the top looks set.
- Drizzle with teriyaki sauce and top with green onions, sesame seeds, and optional tobiko.
- Serve warm with nori sheets for scooping.
Notes
Kewpie mayo is recommended for a richer flavor. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg