Description
Indulge in the comforting flavors of Salmon Sushi Bake Rice Bowls topped with a creamy and spicy mayo. This dish combines tender salmon and fluffy sushi rice for a satisfying meal that’s perfect for any night.
Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound fresh salmon fillet, skin removed
- 2 tablespoons mayonnaise (preferably Kewpie, for authentic flavor)
- 1 tablespoon sriracha sauce (adjust for heat preference)
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 green onion, finely chopped
- 1 tablespoon furikake (Japanese rice seasoning, optional)
- 1 tablespoon sesame seeds (for garnish)
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- Pickled ginger (for serving)
- Nori sheets, cut into strips (for garnish)
- Additional green onions, sliced (for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear, about 2-3 minutes. This removes excess starch, preventing it from becoming gummy.
- In a medium saucepan, combine the rinsed rice and 2 ½ cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Avoid lifting the lid during cooking to keep the steam in.
- While the rice cooks, prepare the sushi vinegar mixture. In a small bowl, whisk together ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Set aside.
- Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. Then, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Allow the rice to cool to room temperature.
- Preheat your oven to 400°F (200°C). While it’s heating, prepare the salmon topping. In a mixing bowl, combine the fresh salmon fillet, 2 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon sesame oil, and 1 teaspoon soy sauce. Use a fork to break up the salmon into chunks while mixing until well combined.
- Spread the seasoned salmon evenly over a baking dish (about 8×8 inches) and sprinkle with chopped green onions and, if using, furikake. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare your bowl assembly. Slice the cucumber and avocado, and set aside.
- Once the salmon is done, remove it from the oven and let it cool slightly. To assemble the bowls, start with a generous scoop of sushi rice at the bottom of each bowl. Top with a portion of the baked salmon, followed by cucumber slices, avocado, and a sprinkle of sesame seeds.
- Finish with strips of nori and additional green onions for garnish. Serve with pickled ginger on the side for an added kick!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Ensure you rinse the sushi rice thoroughly to achieve the right texture. Use a sharp knife when slicing your avocado and cucumber for clean cuts. Adjust the sriracha in the salmon topping to your heat preference.