Go Back
–+ servings
Total Time :35 minutes
Servings: 4

INGREDIENTS
 

Rice:

  • 1 cup/200 grams sushi rice
  • 1½ tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 teaspoon sesame seeds

Salmon:

  • 1 –1½ pounds/450–680 grams salmon fillet
  • 1 tablespoon chili crunch
  • 1 –2 tablespoons coconut aminos or soy sauce, optional
  • Salt and garlic powder, to taste

Spicy Mayo:

  • ¼ cup mayonnaise
  • 2 tablespoons sriracha
  • ½ teaspoon sesame oil

Toppings:

  • Diced cucumber and carrots
  • Diced avocado
  • Chopped scallions
  • Cut nori or furikake
  • Sesame seeds
  • Eel sauce or teriyaki
  • Crispy fried onions, optional

INSTRUCTIONS

  • Preheat the oven to 375°F/190°C.
  • Cook the sushi rice according to the package instructions. Fold in rice vinegar, sugar, salt, and sesame seeds while warm. Set aside.
  • Season the salmon with salt and garlic powder. Drizzle with coconut aminos (if using) and chili crunch. Bake on a parchment-lined sheet pan for 10–12 minutes, until just cooked through, then flake with a fork.
  • Whisk together mayonnaise, sriracha, and sesame oil to make the spicy mayo. Adjust heat to taste.
  • Layer sushi rice in shallow bowls or on a platter. Top with flaked salmon, diced vegetables, avocado, and scallions. Drizzle with spicy mayo and eel or teriyaki sauce. Sprinkle with sesame seeds, nori/furikake, and crispy onions if desired.