Sushi Bake
asian
main
Aug 1, 2025
Prep time: 15 min.
Cook time: 30 min.
Servings: 2
Ingredients
- Rice, 1 cup uncooked
- Rice vinegar, 2 tbs.
- Sugar, 1/2 tsp.
- Salt, 1/4 tsp.
- Sesame oil, 1/2 tsp.
- Furikake, to taste
- Seaweed sheet, 1
- Canned salmon, 10 oz.
- Mayonnaise, ~1/4 cup
- Cayenne, to taste
- Sriracha, 2 tsp.
Equipment
- 8x8 glass pan
- Small ziplock bag
Prep
- Cook rice
- Dissolve sugar and salt into rice vinegar
- Grease pan with sesame oil
Instructions
-
Preheat oven to 350F.
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Combine cooked rice and seasoned rice vinegar.
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In a separate bowl, combine salmon, 2-3 tbs. mayonnaise, and cayenne.
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Line the glass pan with the rice.
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Sprinkle a thin, even layer of furikake.
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Place the seaweed sheet on top of the rice.
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Spread the salmon mixture evenly on top of the seaweed.
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Bake 15-20 minutes.
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While baking, mix 1 tbs. mayonnaise with sriracha and pour into ziplock bag. Set aside.
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When ready to serve, cut corner of ziplock bag and drizzle pan with spicy mayo.