Description
A heavenly combination of flavors and textures with warm, creamy salmon on sticky sushi rice, topped with melted mozzarella.
Ingredients
Scale
- 2 cups cooked sushi rice
- 1 tablespoon rice vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- 12 oz skinless salmon fillet, cooked and flaked
- ¼ cup mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ cup shredded mozzarella cheese
- 2 sheets roasted seaweed (nori), cut into small squares
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish.
- Mix the cooked sushi rice with rice vinegar, sugar, and salt, and press the mixture evenly into the bottom of your baking dish.
- Combine the flaked salmon, mayonnaise, Sriracha sauce, soy sauce, and sesame oil in another bowl until well blended.
- Spread the spicy salmon mixture over the rice layer evenly.
- Top with shredded mozzarella cheese.
- Bake for 18-20 minutes, or until the cheese melts and bubbles.
- Remove from the oven and let cool slightly.
- Garnish with sliced green onions and toasted sesame seeds. Serve warm with roasted seaweed squares.
Notes
Rinse sushi rice before cooking to remove excess starch. Experiment with different types of cheese for varied flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg
Keywords: sushi bake, spicy salmon, comfort food, easy recipe, family meal