Description
A warm, creamy, and flavorful baked dish inspired by classic sushi rolls, perfect for sharing and easy home cooking.
Ingredients
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2 cups short-grain sushi rice
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2 ½ cups water
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3 tablespoons rice vinegar
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2 tablespoons granulated sugar
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1 teaspoon salt
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1 ½ pounds fresh salmon fillet, skin removed
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1 tablespoon neutral cooking oil
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½ teaspoon salt
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½ teaspoon black pepper
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¾ cup mayonnaise
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2–3 tablespoons chili sauce
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1 teaspoon soy sauce
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1 teaspoon sesame oil
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½ cup sliced green onions
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2 tablespoons toasted sesame seeds
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Seaweed snack sheets, for serving
Instructions
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Rinse sushi rice and cook with water according to instructions. Mix rice vinegar, sugar, and salt, then fold into cooked rice.
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Preheat oven to 375°F (190°C). Season salmon with oil, salt, and pepper, then bake for 12–15 minutes. Flake once cooled.
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In a bowl, mix mayonnaise, chili sauce, soy sauce, and sesame oil until smooth.
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Spread rice into a greased baking dish. Layer salmon evenly on top.
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Spread spicy topping over salmon and bake for 15–20 minutes until heated through.
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Garnish with green onions and sesame seeds. Serve warm with seaweed sheets.
Notes
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Adjust chili sauce to control spice level.
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Best enjoyed fresh but can be stored refrigerated for up to two days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes