Description
A delicious and easy dish made with teriyaki salmon and sushi rice, baked to perfection.
Ingredients
Scale
- For the Sushi Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- For the Teriyaki Salmon:
- 1 lb salmon fillet
- 1/4 cup teriyaki sauce
- 1 tablespoon olive oil
- For the Topping:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
- 1/4 cup green onions (sliced)
- 1 tablespoon sesame seeds
- Nori sheets (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a rice cooker or saucepan, cook the rinsed sushi rice with 2 1/2 cups of water.
- Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the cooked rice.
- Marinate the salmon fillet in teriyaki sauce for 10-15 minutes.
- Cook the marinated salmon in olive oil over medium heat for 4-5 minutes on each side.
- Preheat your oven to 350°F (175°C).
- Spread the seasoned sushi rice in a baking dish and top with flaked teriyaki salmon.
- Mix mayonnaise and sriracha, then drizzle over the salmon layer.
- Bake for 15-20 minutes until heated through and slightly golden.
- Garnish with sliced green onions and sesame seeds.
- Cool slightly, cut into squares, and serve with nori sheets if desired.
Notes
- Adjust sriracha to your preferred spice level.
- Ensure salmon is cooked through before flaking.
- Let the dish cool slightly for easier serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Teriyaki Salmon Sushi Bake