Ingredients:

  • 2 cups (400g) sushi rice, rinsed well
  • 2 1/4 cups (530ml) water
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 1.5 pounds (680g) skinless salmon fillet, cut into 1-inch cubes
  • 1/4 cup (60ml) mayonnaise, Japanese Kewpie preferred
  • 2 tablespoons (30ml) sriracha (adjust to taste)
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) unseasoned rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1/4 cup (30g) finely chopped scallions
  • 1/4 cup (30g) furikake seasoning
  • 1/4 cup (30g) shredded nori seaweed
  • Avocado slices
  • Sesame seeds
  • Spicy Mayo (extra for serving)

Instructions:

  1. Cook the rice: Prepare the sushi rice according to package directions or using your rice cooker. If cooking on the stovetop, bring rice and water to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
  2. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until sugar and salt are dissolved. Let cool slightly.
  3. Season the Rice: Gently fold the sushi vinegar mixture into the cooked rice, ensuring even distribution. Let the rice cool slightly while you prepare the salmon.
  4. Prepare the Salmon: Preheat oven to 375°F (190°C). In a medium bowl, combine the cubed salmon with mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil. Gently toss to coat evenly.
  5. Assemble the Bake: Spread the seasoned sushi rice evenly in the prepared baking dish.
  6. Bake the Salmon: Spread the salmon mixture evenly over the rice. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the top is lightly golden.
  7. Garnish and Serve: Remove from oven and garnish with furikake, shredded nori, avocado slices, and sesame seeds, if desired. Serve immediately with extra spicy mayo on the side.