Ingredients
Scale
- 2 cups sushi rice, cooked
- 1 lb fresh salmon fillet, skinless
- ½ cup teriyaki sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tbsp sesame seeds
- 2 green onions, thinly sliced
- 1 sheet nori, shredded (optional)
- 1 tsp sriracha (optional, for spice)
Instructions
- Marinate the salmon: Cut salmon into cubes and mix with teriyaki sauce, sesame oil, rice vinegar, ginger, and garlic. Let sit for 20 minutes.
- Layer the rice and salmon: Spread cooked sushi rice in a greased baking dish. Top with marinated salmon and marinade.
- Add toppings: Sprinkle with sesame seeds, green onions, and optional nori or sriracha.
- Bake: Cook at 375°F (190°C) for 20-25 minutes until salmon is done. Let cool 5 minutes before serving.
Notes
- For extra flavor, drizzle with spicy mayo (mix mayo with sriracha).
- Add vegetables like avocado or cucumber for crunch.
- Store leftovers in an airtight container for up to 2 days.
- Thaw frozen salmon completely before using.
- Short-grain rice can substitute sushi rice if needed.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese Fusion
- Diet: Gluten-Free (use GF teriyaki sauce)