Ingredients
Scale
- 2 cups cooked sushi rice
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 ounces cooked salmon, flaked
- 1 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup chopped green onions
- 1/4 cup furikake seasoning
- Nori sheets, cut into small pieces, for serving
Feel free to swap out ingredients based on what’s in your pantry. No furikake? A sprinkle of sesame seeds and crumbled seaweed will do the trick. If you’re short on salmon, this bake works beautifully with canned tuna too. I’ve learned that the secret to stress-free cooking is flexibility—something my mom was a master at with her can of tomatoes and three spices!
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish to prevent sticking.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this over the cooked sushi rice and gently fold to combine.
- Spread the seasoned rice evenly in the bottom of your prepared baking dish.
- In a separate bowl, combine the flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and half of the green onions. Stir until well mixed.
- Spread the salmon mixture over the rice, smoothing out with a spatula for even coverage.
- Sprinkle furikake seasoning generously over the top.
- Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and the edges are bubbling.
- Remove from the oven and let it cool slightly. Garnish with the remaining green onions and nori pieces.
One of my favorite things about this dish is that it’s forgiving. Don’t worry about perfect layers or precise measurements—remember, home cooking is about those messy counters and feeding your people with love!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Salmon Sushi Bake, recipe, cooking, food