Deconstructed sushi bliss: seasoned rice, spicy salmon, creamy sriracha mayo, and savory toppings in a viral baked dish.
# What You'll Need:
→ Sushi Rice Base
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Spicy Salmon Filling
06 - 1 pound skinless salmon fillet
07 - 1 tablespoon neutral oil (canola or vegetable)
08 - 1/2 cup mayonnaise (Kewpie preferred)
09 - 2–3 tablespoons sriracha sauce
10 - 1 tablespoon soy sauce
11 - 2 teaspoons toasted sesame oil
12 - 1 tablespoon finely chopped green onion
→ Assembly and Garnish
13 - 1 sheet nori, crumbled
14 - 1/2 cup shredded mozzarella cheese (optional)
15 - 1 tablespoon toasted sesame seeds
16 - 1 avocado, sliced
17 - 3 sheets roasted seaweed snacks (optional)
18 - Additional sriracha and mayonnaise for drizzling
# Cooking Steps:
01 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in rice cooker or pot and cook according to package directions.
02 - Heat rice vinegar, sugar, and salt in small saucepan until dissolved. Pour over cooked rice and fold gently to combine. Allow to cool slightly.
03 - Preheat oven to 400°F.
04 - Place salmon fillet on parchment-lined baking sheet. Brush with oil. Bake 12–15 minutes until cooked through. Flake with fork and let cool slightly.
05 - Combine flaked salmon, mayonnaise, sriracha, soy sauce, sesame oil, and green onions in mixing bowl. Mix until well blended.
06 - Lightly oil 9x9-inch baking dish. Spread seasoned sushi rice evenly on bottom. Sprinkle crumbled nori over rice.
07 - Top with spicy salmon mixture. Sprinkle shredded mozzarella cheese over top if using.
08 - Bake in preheated oven 10–12 minutes until heated through and cheese is melted and bubbling.
09 - Remove from oven and cool 5 minutes. Top with sesame seeds, avocado slices, and drizzle with extra sriracha and mayonnaise.
10 - Serve warm, scooped onto roasted seaweed snacks or as desired.
