Viral Salmon Sushi Bake
Servings: 8 people
Ingredients
- 1 1/2 lbs salmon
- 3 cups cooked white rice sushi rice if possible
- pinch of granulated sugar
- nori seaweed sheets
Marinade
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tbsp toasted sesame oil
- kosher salt
Spicy Mayo
- 1/4 cup mayo
- 1 tbsp milk
- 1 tbsp chili paste or sriracha
- 1 tbsp sesame oil
To Serve
- lime juice
- spicy mayo
- sliced green onion
- sliced cucumber
- avocado
- sesame seeds
Instructions
The Marinade
- In a bowl, combine salmon, soy sauce, 2 tbsp sesame oil, and 2 tbsp rice wine vinegar along with a big pinch of salt. Mix together well until evenly combined, cover, and marinate for 2-4 hours.
Spicy Mayo
- To make the spicy mayo, mix together mayo, milk, chile paste/sriracha, sesame oil, in a small bowl. Once its creamy and smooth, set aside or put into a squeeze bottle.
Assemble
- Preheat oven to 425°F.
- In a medium bowl, toss the cooked rice with 1 tbsp rice wine vinegar and a pinch of sugar.
- To a 9x13 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness. Then add a layer of seaweed on top to cover the rice. Add the salmon on top.
- Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.
- Once out of the oven, drizzle with the spicy mayo. Add avocado, green onions, and sesame seeds on top and enjoy!
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 18g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 335mg | Potassium: 459mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 46IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg
