Teriyaki Salmon Sushi Bake
350kcal
Ingredients
For the Rice
- 2 cups sushi rice vital for that authentic sushi texture and flavor
- 2.5 cups water ensures the rice cooks perfectly tender
- 0.25 cups rice vinegar adds a tangy kick
- 2 tablespoons sugar enhances the flavor of the rice
- 1 teaspoon salt brings all the flavors together harmoniously
For the Salmon
- 1 lb salmon fillet (skinless) the star of this dish, full of flavor and healthy fats
- 0.25 cups teriyaki sauce for a deliciously sweet and savory glaze
- 1 teaspoon sesame oil infuses a nutty aroma
For the Topping
- 1 cup mayonnaise adds creaminess
- 1 tablespoon sriracha provides a kick of heat; adjust to taste
- 0.25 cups chopped green onions a fresh garnish
For Garnish
- 1 tablespoon sesame seeds for added crunch
- extra teriyaki sauce drizzle before serving for extra flavor
Method
Preparation
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice by combining the rinsed sushi rice and water in a rice cooker or pot.
- Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold into the cooked rice.
- Preheat your oven to 375°F (190°C).
- Prepare the salmon by placing it on a baking sheet lined with parchment, brushing with teriyaki sauce and sesame oil.
- Bake the salmon for about 15–20 minutes until cooked through.
- Flake the salmon into bite-sized pieces.
- Spread the seasoned sushi rice evenly across the bottom of a greased baking dish.
- Layer the flaked salmon evenly over the rice.
- Combine mayonnaise and sriracha in a bowl and spread over the salmon.
- Top with chopped green onions.
- Bake for 15–20 minutes until the top is golden and bubbly.
- Drizzle with additional teriyaki sauce and sprinkle with sesame seeds and green onions.
- Cool slightly before slicing into squares.
Nutrition
Serving1sliceCalories350kcalCarbohydrates30gProtein20gFat15gSaturated Fat3gPolyunsaturated Fat5gMonounsaturated Fat7gCholesterol60mgSodium600mgPotassium500mgFiber1gSugar2gVitamin A500IUVitamin C2mgCalcium20mgIron1mg