Salmon Bake Sushi Dish (Print Version)
# Ingredients:
→ Salmon preparation
01 -
4 thawed fillets (20 oz) of Norwegian Atlantic Salmon from Blue Circle Foods
02 -
2 teaspoons of black pepper
03 -
Honey, 2 tablespoons total
04 -
Garlic powder, 2 teaspoons
05 -
2 tablespoons olive oil
06 -
Salt, divided (2 teaspoons)
→ Rice base
07 -
1 cup of raw sushi rice
08 -
¼ cup of rice vinegar
09 -
Furikake seasoning (1-2 tablespoons for mixing, more for toppings)
→ Finishing layer
10 -
5 tablespoons of Kewpie mayo, split
11 -
3 tablespoons of Sriracha for some kick
12 -
Soy sauce, 1-2 tablespoons
13 -
Chopped green onions (about 1/3 cup)
14 -
Optional: Nori wraps for serving
# Instructions:
01 -
Preheat your oven to 425°F. Line a baking tray with parchment and set the fillets on it. Coat those salmon pieces with olive oil.
02 -
Combine the garlic powder, 1 teaspoon of salt, and black pepper in a small dish. Dust the salmon with this mix, then drizzle on 1 tablespoon of honey.
03 -
Bake the salmon for 15–20 minutes. You'll know it's done when it flakes apart easily with a fork.
04 -
While the fish is cooking, rinse your sushi rice thoroughly. Boil 1½ cups of water, then simmer the rice on low heat with the lid on for 15 minutes or follow package directions.
05 -
Once the rice is done, move it to a small dish. Mix in the rice vinegar, remaining tablespoon of honey, remaining teaspoon of salt, and furikake. Spread it out in the dish evenly.
06 -
Take the cooked salmon, remove the skin with a fork, and place the fish into a bowl. Add 2 tablespoons of Kewpie mayo and the soy sauce, then carefully mash and mix everything together.
07 -
On top of the flat layer of rice, add the mashed salmon mixture. Finish it with a drizzle of the rest of the mayo, a squirt of Sriracha, a sprinkle of furikake, and some chopped scallions.
08 -
Take scoops of the dish and wrap them in nori sheets for eating. Enjoy!
# Notes:
01 -
This salmon bake brings sushi flavors right to your table in a simple and cozy way.
02 -
Adapt the Sriracha amount if your spice threshold is low or high.
03 -
Refrigerate leftovers for up to two days. You can eat them cold or warm them up again.