Easy Salmon Sushi Bake
Introducing a quick and easy weeknight dinner idea that takes a little twist on traditional sushi!
Ingredients
Servings: 4
- 20 oz (4 fillets) @bluecirclefoods Norwegian Atlantic Salmon, thawed
- 2 tbsp. Olive Oil
- 2 tbsp. Honey
- 1-2 tbsp. EACH: Soy Sauce & Furikake Seasoning
- 2 tsp. EACH: Garlic Powder & Salt
- 1 tsp. Black Pepper
- 1 cup Sushi Rice, uncooked
- ¼ cup Rice Vinegar
- 5 tbsp. Kewpie Mayo
- 3 tbsp. Sriracha
- 1/3 cup Scallions, chopped
- Nori Seaweed Wraps, for serving
Instructions
- Preheat oven to 425F. Line a sheet pan with parchment paper.
- Place the thawed salmon fillets on the prepared pan. Drizzle with the olive oil.
- In a small bowl, mix the garlic powder, 1 teaspoon of salt, and black pepper together. Season the salmon fillets with the mix. Drizzle 1 tablespoon honey over the salmon fillets.
- Bake the salmon for 15-20 minutes, until fully cooked through.
- In the meantime, bring 1 ½ cups of water to a boil. Rinse the sushi rice and add to the boiling water. Reduce heat to a simmer and cover to steam for about 15 minutes, or according to package directions.
- In a small baking dish, combine the sushi rice, rice vinegar, remaining honey, remaining salt, and furikake seasoning. Mix well then spread out evenly in the dish.
- Remove the skins off the salmon fillets with a fork, then add to a bowl. Add 2 tablespoons kewpie mayo and soy sauce. Lightly mash and mix until well-combined.
- Add the salmon on top of the rice and spread out evenly.
- Top with the remaining kewpie mayo, sriracha, furikake seasoning or sesame seeds, and the chopped scallions.
- Enjoy with nori seaweed wraps!