Ingredients
Equipment
Method
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Gently fluff with a fork.
- In a small bowl, whisk together rice vinegar, sugar, and salt until sugar dissolves. Pour over the rice and gently mix.
- In a separate bowl, combine flaked salmon, mayonnaise, and sriracha. Mix well.
- Spread the rice evenly in the baking dish. Top with the salmon mixture, avocado slices, imitation crab meat, shredded carrots, and cucumber slices.
- If using, top with nori seaweed squares and sesame seeds.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly. Let cool slightly before serving.
Notes
For a spicier kick, add more sriracha. You can also add other vegetables like bell peppers or edamame. Leftovers can be stored in the refrigerator for up to 3 days.