Description
A twist on traditional sushi, this baked salmon sushi combines the rich flavor of salmon with a crispy, creamy topping, making for a decadent and satisfying sushi dish. Perfect for sushi lovers looking for a unique, oven-baked sushi option!
Ingredients
Scale
For the Sushi Rolls:
- 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (as per package instructions)
- 4 sheets nori (seaweed)
- 8 oz salmon fillet, skinless and boneless, thinly sliced
- 1 cucumber, julienned (optional)
- 1 avocado, sliced (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (optional, for spice)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds (for garnish)
- Pickled ginger and soy sauce (for serving)
For the Baked Salmon Topping:
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha sauce (optional)
- 1 teaspoon honey (optional, for sweetness)
- ½ teaspoon lemon juice
- 1 teaspoon soy sauce
Instructions
- Prepare the Sushi Rice:
Cook the sushi rice according to the package instructions. Once cooked, mix it with rice vinegar, sugar, and salt. Set aside to cool. - Prepare the Baked Salmon Topping:
In a small bowl, mix together the mayonnaise, sriracha sauce (if using), honey, lemon juice, and soy sauce. Stir until smooth and well combined. - Assemble the Sushi Rolls:
Place a sheet of nori on a bamboo sushi mat (or a clean surface). Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top. Add thin slices of raw salmon, cucumber, and avocado (if using) in a line along the center of the rice. - Roll the Sushi:
Using the bamboo mat, carefully roll the sushi tightly, starting from the edge closest to you. Roll until you reach the edge of the nori. Use a small amount of water to seal the edge of the nori. - Top with Baked Salmon Topping:
Preheat your oven to 375°F (190°C). Slice the sushi rolls into bite-sized pieces. Place the sushi rolls on a baking sheet lined with parchment paper. Spoon the prepared baked salmon topping over the sushi rolls. Bake in the preheated oven for about 5-7 minutes or until the topping is slightly golden and bubbly. - Garnish and Serve:
Remove from the oven and garnish with toasted sesame seeds. Serve immediately with pickled ginger and soy sauce for dipping.
Notes
- If you prefer, you can use cooked or smoked salmon for the rolls instead of raw salmon.
- You can also add a drizzle of eel sauce for extra flavor after baking.
- For a spicier version, add more sriracha sauce or top with spicy mayo.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (about 8-10 pieces)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg