Description
A delicious baked salmon dish served over sushi rice with avocado and a spicy sauce.
Ingredients
Scale
- 1 pound fresh salmon fillet
- 1 cup sushi rice
- 2 cups water
- 1 avocado, sliced
- ½ cup mayonnaise
- 2 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 tablespoon black sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Seaweed sheets (nori), for serving
Instructions
- Start by preheating your oven to 400°F (200°C).
- In a saucepan, bring 2 cups of water to a boil. Add the sushi rice and a pinch of salt. Reduce heat, cover, and simmer for about 12-15 minutes until the rice is cooked and water is absorbed.
- While the rice is cooking, place the salmon fillet in a baking dish. Season lightly with salt and drizzle with sesame oil. Bake for 8-10 minutes or until cooked through and flaky.
- In a bowl, combine mayonnaise, Sriracha, soy sauce, and rice vinegar. Adjust spice levels as needed.
- Once the rice is done, spread it evenly in a baking dish. Flake the baked salmon over the rice and drizzle with spicy sauce.
- Layer on sliced avocado and sprinkle with black sesame seeds.
- Place the baking dish back in the oven for another 5-7 minutes to warm everything through and slightly crisp the toppings.
- Remove from the oven and top with chopped green onions for added freshness.
- Cut into squares for serving.
Notes
- This dish can be served with additional soy sauce or wasabi if desired.
- Adjust the amount of Sriracha based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg