Sushi bakes are nice and easy, make fish go pretty far and are good if you like warm versions of sushi in large quantities. The rice gets crisped up top and has a good crunch, but there's a bed of softer rice below. The salmon brings a lot of flavor to the rice below as well.
Recipe
- Prep cooked white rice (if hot, spread it out on a plate and let it cool down in the tray or on a plate while prepping other stuff).
- Salmon. Cut it up into starbust-sized chunks, and optionally kind of tear it up with a fork for more crispy bits.
- Mix the salmon in a bowl with
- Big dollop of Mayonnaise
- Chili Garlic Sauce or Sriracha or Chili Oil
- Garlic Powder
- Green Onion chopped
- Optional: Soy Sauce if you want it saltier
- Optional: small amount Brown Sugar (not sure if this does anything)
- Make bed of rice in baking tray, put salmon chunks on top
- Put in oven / air fryer at 375 for 10-15 minutes. When the salmon is starting to brown / blacken it's probably done.
- Take out of oven, add garnish:
- Furikake
- Whatever else you like (sesame seed, more soy sauce, avocado …)
- Done! Can be eaten with nori (seaweed) as well.
Notes:
- When making this for the first time, I actually separated the skin from the raw salmon and fried it in a pan. I then ripped it up and added it to my garnish at the end. Next time I make this dish, I'm going to try just cooking the salmon chunks with the skin on, as that will probably accomplish the same thing.
- I was also missing rice vinegar which is supposed to be added at some point, but it tasted great anyway.
- My recipe was kind of a simplified version of this one.