Sure! Here’s a simple and delicious recipe for a Salmon Sushi Bake.
Ingredients
For the Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Salmon Topping:
- 1 lb cooked salmon (or canned salmon)
- ½ cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 1 sheet nori, cut into strips (optional, for garnish)
For Assembly:
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon furikake (optional)
Instructions
1. Prepare the Rice:
- Rinse sushi rice under cold water until the water runs clear.
- In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.
- In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Pour over the cooked rice and gently mix. Allow to cool.
2. Make the Salmon Topping:
- In a bowl, flake the cooked salmon (remove skin and bones if necessary).
- Add mayonnaise, sriracha, soy sauce, sesame oil, and chopped green onions. Mix well.
3. Assemble the Bake:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread the sushi rice evenly.
- Layer the salmon mixture on top of the rice.
- In a small bowl, mix panko breadcrumbs with melted butter and sprinkle over the salmon.
- Optional: sprinkle furikake over the top for extra flavor.
4. Bake:
- Bake in the preheated oven for about 20-25 minutes or until the top is golden and bubbly.
5. Serve:
- Remove from the oven and let it cool slightly.
- Garnish with nori strips and extra green onions if desired.
- Serve warm and enjoy!
Tips
- Feel free to adjust the spiciness of the topping by adding more or less sriracha.
- You can add other ingredients to the salmon mixture, like diced avocado or cucumber for extra texture.
Enjoy your Salmon Sushi Bake!