Salmon Bake Roll Style (Print Version)
# Ingredients:
→ Salmon essentials
01 -
4 fillets (20 oz) Blue Circle Foods Norwegian Atlantic Salmon, defrosted
02 -
2 teaspoons garlic powder
03 -
2 teaspoons salt, split
04 -
1 teaspoon ground black pepper
05 -
2 tablespoons olive oil
06 -
2 tablespoons honey, split
→ Rice foundation
07 -
1-2 tablespoons furikake seasoning, with extra for garnish
08 -
1 cup uncooked sushi rice
09 -
1/4 cup rice vinegar
→ Toppings
10 -
1-2 tablespoons soy sauce
11 -
3 tablespoons Sriracha
12 -
5 tablespoons Kewpie mayo, split
13 -
1/3 cup chopped scallions
14 -
Nori sheets for serving
# Instructions:
01 -
Turn on the oven and preheat it to 425°F. Put a sheet of parchment paper on a baking tray, then lay the defrosted salmon fillets on it with a drizzle of olive oil.
02 -
Combine the garlic powder, 1 teaspoon salt, and black pepper in a small bowl. Sprinkle the seasoning mix over the salmon, then pour 1 tablespoon of honey over everything.
03 -
Place the tray in the oven and bake the salmon for around 15–20 minutes. You'll know it's done when it easily pulls apart with a fork.
04 -
While the salmon is baking, rinse the sushi rice well. Bring 1½ cups of water to a boil, then add the rice. Lower the heat, cover, and let it simmer gently for about 15 minutes or as directed on the package.
05 -
Take the cooked rice and move it into a small baking dish. Stir in the rice vinegar, the remaining honey, the other teaspoon of salt, and furikake seasoning. Spread the mixture evenly in the dish.
06 -
Once the salmon is finished cooking, use a fork to remove the skin and transfer the fish into a bowl. Add 2 tablespoons of Kewpie mayo and the soy sauce. Gently mash and stir until it blends smoothly.
07 -
Spread the salmon mixture evenly onto the rice layer. Add the rest of the Kewpie mayo on top, drizzle with Sriracha, then sprinkle some chopped scallions and extra furikake seasoning.
08 -
Spoon the sushi bake onto nori wraps, roll them up if you'd like, and dig in!
# Notes:
01 -
This tasty salmon sushi bake is a fun twist on regular sushi rolls, and it’s quick enough for weekday dinners.
02 -
If you like it milder or spicier, tweak the amount of Sriracha to suit your taste.
03 -
Store leftovers in the fridge for up to 48 hours. You can eat them cold or reheat when ready.