Ingredients:

  • 2 cups (400g) sushi rice, rinsed thoroughly
  • 2 ¼ cups (530ml) water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1 ½ pounds (680g) skinless salmon fillet, finely diced
  • ¼ cup (60ml) Japanese mayonnaise (Kewpie is best!)
  • 2 tablespoons sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon sesame oil
  • 2 tablespoons green onions, finely chopped
  • 4 sheets nori seaweed, cut into small squares (for serving)
  • 2 tablespoons sesame seeds, toasted (for garnish)
  • Optional: avocado slices, thinly sliced cucumber, pickled ginger

Instructions:

  1. Rinse rice, soak for 30 min, then cook in a rice cooker (or on the stovetop) according to package directions.
  2. Combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar dissolves. Cool slightly.
  3. Gently fold the sushi vinegar into the cooked rice until evenly coated.
  4. In a bowl, combine the diced salmon, Japanese mayonnaise, sriracha, soy sauce, sesame oil, and green onions. Mix well.
  5. Spread the seasoned sushi rice evenly in the baking dish.
  6. Spread the salmon mixture evenly over the rice layer.
  7. Bake in a preheated oven until the salmon is cooked through and the topping is lightly browned and bubbly.
  8. Garnish with toasted sesame seeds and serve immediately with nori squares, avocado, cucumber, and pickled ginger (optional).