Description
A delicious twist on sushi, these baked salmon squares are simple to make and serve as a perfect appetizer or main dish.
Ingredients
Scale
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- to taste sea salt
- 1 1/2 pounds skinless salmon, cubed
- 1/3 cup mayo
- 2 tablespoons hot sauce
- 1 tablespoon tamari/soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon fresh grated ginger
- 1/4 cup chopped green onions
- 4 sheets nori
- to serve avocado, sesame seeds, and green onions
- 1/3 cup tamari/soy sauce
- 1–2 tablespoons chili paste
- 1 tablespoon toasted sesame oil
Instructions
- Preheat the oven to 375°F.
- Cook the rice according to package directions.
- In a bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir into the warm rice.
- Spread and press the rice evenly into a square baking dish.
- Arrange the nori sheets evenly over the rice.
- In a bowl, mix together the salmon, mayonnaise, hot sauce, tamari (or soy sauce), sesame oil, ginger, and green onions.
- Spread the salmon mixture evenly over the rice.
- Bake for 25–30 minutes, until golden brown.
- Slice into squares.
- To make the sauce, combine all ingredients.
- Serve topped with avocado, sesame seeds, green onions, and the spicy soy sauce. Enjoy!
Notes
- Make sure to use sushi rice for the best texture.
- Adjust the level of heat by varying the amount of hot sauce and chili paste.
- These squares can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg