Salmon Sushi Bake

Katie Albarado's go-to when it's too hot to cook anything serious. Rice on the bottom, spicy salmon on top, baked twenty minutes, and everybody scoops it onto seaweed snacks at the table. Easy to switch up with different toppings every time.

Ingredients

Rice

• 3 cups cooked sushi or jasmine rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

Salmon

• 1 lb salmon, cooked and flaked
• 2 tablespoons soy sauce
• ½ cup Kewpie mayonnaise
• 1 to 2 tablespoons sriracha
• 1 fresh jalapeño, finely diced

Toppings

• Kewpie mayo
• Sriracha
• Fresh jalapeño, thinly sliced
• Green onions
• Sesame seeds
• Avocado, optional
• Seaweed snacks, for serving

Instructions

1. Prepare the rice. Mix warm rice with the rice vinegar, sugar, and salt. Spread into a greased 9x13 baking dish.
2. Make the salmon. Mix the salmon, soy sauce, Kewpie mayo, sriracha, and diced jalapeño. Spread evenly over the rice.
3. Bake. Bake at 375°F for 15 to 20 minutes, until hot.
4. Top. Drizzle with Kewpie mayo and sriracha. Add sliced jalapeños, green onions, and sesame seeds.
5. Serve. Scoop onto seaweed snacks and add avocado if desired.

Recipe Notes

• For extra spice: mix a little sriracha directly into the Kewpie mayo before drizzling.
• From Katie: one of our favorite go-to dinners when it's way too hot outside.