Fun and shareable, this sushi bake layers seasoned rice with a spicy salmon topping, brought together with our tangy Dolce Mela Organic Vinegar and nutty Japanese Toasted Sesame Oil — scoop it up with nori for a fun, DIY-style dinner.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 2 tbsp Organic Dolce Mela Vinegar
- 2 tbsp sugar
- 1 tsp salt
- 12 oz salmon fillet (skin removed, cut into chunks)
- 2 tbsp Japanese mayonnaise
- 1 tbsp Sriracha
- 1 tbsp soy sauce
- 1 tsp Japanese Toasted Sesame Oil
- 1 tsp furikake seasoning
- 1 sheet nori, torn into small pieces
- Green onions, sliced
- Cucumber sliced
- Avocado sliced
Instructions
- Rinse sushi rice until water runs clear. Cook with 2 ½ cups water (rice cooker or stovetop). Once done, mix ACV, sugar, and salt then fold into warm rice.
- Preheat oven to 375°F. In a bowl, combine salmon chunks with mayonnaise, Sriracha, soy sauce, and sesame oil.
- In a 9×9-inch baking dish, press the sushi rice evenly. Spread the salmon mixture evenly on top. Sprinkle with furikake if using.
- Bake for 12–15 minutes until salmon is just cooked through and slightly golden on top.
- Garnish with green onions. Serve warm with torn nori, avocado slices, and cucumber.
