Ingredients
Equipment
Method
- Rinse the sushi rice under cold water until the water runs mostly clear.
- Cook the rice according to the package directions. Meanwhile, microwave the rice vinegar, sugar and salt about 30 seconds and stir until dissolved. Once rice is cooked stir in the vinegar mixture.
- Set aside to cool slightly.
- Cut the salmon into bite-sized pieces while the rice is cooking.
- In a bowl, whisk together the gluten free soy sauce, sesame oil, rice vinegar, honey, and garlic.
- Add the salmon and toss until well coated. Cover and refrigerate for at least 15 minutes.
- Preheat the oven to 400°F.
- Lightly grease a 9x13-inch baking dish.
- Spread the seasoned sushi rice evenly across the bottom of the dish.
- Arrange the salmon pieces evenly over the rice.
- Discard any remaining marinade.
- Bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact cooking time will depend on the size of your salmon pieces.
- While the salmon is baking, stir together the mayonnaise, sriracha/hot sauce and lime juice.
- Adjust the amount of sriracha/hotsauce to your preferred level of heat.
- Remove the sushi bake from the oven and let it cool for a few minutes.
- Top with the diced cucumber, edamame, avocado and sliced green onions.
- Drizzle generously with spicy mayo and sprinkle with sesame seeds, if desired.
- Serve the salmon sushi bake warm with sheets of nori for scooping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Notes
If you're making this recipe for someone with Celiac disease, make sure your soy sauce or tamari, sriracha, rice vinegar and other packaged ingredients are labeled gluten free.