Salmon Sushi Bake

Seasoned sushi rice is topped with creamy, spicy cooked salmon and baked until hot, then served with crisp cucumber and sheets of nori for easy hand rolls.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 2 cups sushi rice
• 2.25 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1.5 pounds cooked salmon
• 0.5 cup mayonnaise
• 2 tablespoons sriracha
• 3 each scallions
• 6 each nori sheets
• 1 each english cucumber

Cooking instructions

1. Heat the oven to 375°F. Rinse the sushi rice under cold water until the water runs mostly clear. Combine the rice and water in a saucepan, bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. (about 28 min) — 375°F oven; stovetop rice
2. While the rice cooks, stir together the rice vinegar, sugar, and salt until dissolved. Fluff the hot rice and gently fold in the vinegar mixture. (about 3 min)
3. Flake the cooked salmon into a bowl, removing any skin and bones. Stir in the mayonnaise, sriracha, and sliced scallions until evenly combined. (about 5 min)
4. Lightly grease a 9-by-13-inch baking dish. Spread the seasoned rice evenly in the dish, then spread the salmon mixture over the top. (about 4 min)
5. Bake until the topping is hot throughout and lightly golden at the edges, about 15 minutes. If using previously chilled salmon, verify the center reaches 165°F. (about 15 min) — 375°F
6. Slice the cucumber into thin matchsticks and cut or tear the nori into serving-size pieces. Serve the hot salmon bake with cucumber and nori, spooning portions onto nori and wrapping or folding to eat. (about 5 min)