Description
A fun spicy salmon sushi bake recipe that is easy to make and packed with flavor! Perfect as an appetizer or fun date night-in recipe!
Ingredients
Scale
- 1/4 cup + 2 tablespoons rice vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 5 cups sticky rice
- 2 tablespoons furikake
- 1.5 lbs salmon
- kosher salt and ground black pepper
- 1 avocado, sliced
- 1/4 cup green onions, sliced
- (optional) sushi ginger
- 2 tablespoons kewpie mayo (sub spicy mayo)
- garnish: sesame seeds or drizzle of Sriracha (optional)
- serving: nori seaweed sheets cut into 2 inch x 2 inch pieces + soy sauce (sub Tamari)
Instructions
- Preheat oven to 475 degrees F.
- In a small glass measuring cup, whisk together rice vinegar, sugar, and kosher salt.
- Pour out sticky rice into a nonstick quarter baking sheet. Pour rice vinegar mixture evenly over top. Use wet fingers to press down rice into pan. Place in oven, uncovered, for 10-15 minutes. Remove and let cool at room temperature.
- Meanwhile, prep salmon by removing the skin and cutting into approx. 1 inch cubes.
- Once rice has cooled, sprinkle furikake evenly over top. Then spread out salmon over top and season with kosher salt and ground black pepper. Reduce oven to 400 degrees F. Place back in the oven to let the salmon cook, 12-15 minutes. Remove and let cool.
- Once the salmon sushi bake has cooled a bit, spread out avocado slices, green onions, and sushi ginger over top. Drizzle with kewpie mayo (or spicy mayo) and garnish with sesame seeds. Cut into squares and serve on small pieces of nori. Feel free to drizzle with soy sauce (or dip in soy sauce) and/or sriracha before eating.
Notes
- Gluten-Free: for serving use Tamari instead of soy sauce.
Nutrition
- Serving Size: 6oz
- Calories: 245
- Sugar: 4.6 g
- Sodium: 192.1 mg
- Fat: 7.7 g
- Carbohydrates: 28.8 g
- Protein: 14.9 g
- Cholesterol: 35.6 mg