Spicy Salmon Sushi Bake

Ingredients:

For the Sushi Rice:

2 cups sushi rice (or short-grain rice)
2 1/2 cups water (for cooking the rice)
3 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

For the Salmon Topping:

1 lb (16 oz) fresh salmon, skinless and boneless
1/2 cup mayonnaise (preferably Japanese Kewpie mayo for extra flavor)
2 tbsp sriracha sauce (adjust to your spice preference)
1 tbsp soy sauce
1 tsp Olive oil
1 tsp rice vinegar
1/2 tsp garlic powder
1/4 tsp ground ginger (optional)
1/2 tsp sesame seeds (optional for garnish)
1-2 green onions, chopped (optional for garnish)

For the Sushi Bake:

1 sheet of nori (seaweed), cut into strips
1 tbsp sesame seeds (optional for topping)
1 avocado, sliced (optional for garnish)

Instructions:

Make the Sushi Rice:

Cook the rice: Rinse the sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or stovetop, using 2 1/2 cups water for every 2 cups of rice. Once cooked, let it cool slightly.

Season the rice: In a small bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave for 20-30 seconds to dissolve the sugar and salt. Once the rice is cooked, gently fold this vinegar mixture into the rice. Set aside and let the rice cool.

Prepare the Salmon Topping:

Cook the salmon: Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is fully cooked and easily flakes apart with a fork.

Shred the salmon: Once the salmon has cooled slightly, use a fork to flake it into bite-sized pieces.

Mix the sauce: In a medium bowl, combine the mayonnaise, sriracha sauce, soy sauce, Olive oil, rice vinegar, garlic powder, and ground ginger (if using). Stir well to combine.

Mix the salmon and sauce: Add the flaked salmon to the mayonnaise mixture and gently fold it together, making sure all the salmon is coated with the spicy mayo sauce.

Assemble the Sushi Bake:

Layer the rice: Preheat the oven to 400°F (200°C). In a 9×9-inch or similar-sized baking dish, evenly spread a layer of the seasoned sushi rice on the bottom.

Add the salmon topping: Spread the spicy salmon mixture on top of the rice, smoothing it out into an even layer.

Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly.

Garnish and Serve:

Add the finishing touches: Once the sushi bake is done, remove it from the oven and let it cool slightly. Garnish with chopped green onions, sesame seeds, and sliced avocado (optional). You can also top with strips of nori for extra flavor.

Serve: Serve the sushi bake with extra nori strips, and enjoy it with chopsticks or a spoon. It’s delicious on its own, or you can serve it with a side of pickled ginger and soy