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To create an exceptional baked salmon sushi, understanding the key ingredients is crucial. Each component plays a significant role in achieving the desired flavor and texture that makes this dish so enjoyable.

Baked Salmon Sushi

Discover the deliciousness of homemade Baked Salmon Sushi with this easy recipe! Start by cooking sushi rice and seasoning it perfectly, then bake fresh salmon glazed with soy sauce and sesame oil. Assemble your sushi with creamy avocado and crunchy cucumber on nori sheets. Roll it up, slice it into perfect pieces, and enjoy with wasabi and pickled ginger. A fun and healthy dish that’s sure to impress friends and family! Perfect for sushi lovers!
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Ingredients
  

1 cup sushi rice

1 1/4 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

8 oz fresh salmon fillet, skinless and deboned

2 tablespoons soy sauce

1 tablespoon sesame oil

1 avocado, sliced

1 cucumber, julienned

4 sheets nori (seaweed)

1 tablespoon furikake (Japanese rice seasoning)

Wasabi and pickled ginger, for serving

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil over medium heat, then cover and reduce heat to low, cooking for 18-20 minutes until water is absorbed.

    Season the Rice: In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

      Season the Salmon: Preheat your oven to 375°F (190°C). In a small bowl, mix the soy sauce and sesame oil. Place the salmon fillet on a parchment-lined baking sheet, brush with the soy sauce mixture, and bake for 12-15 minutes or until fully cooked. Let it cool, then flake it into large pieces.

        Assemble the Sushi: Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean cutting board. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Sprinkle a little furikake over the rice.

          Add Fillings: In the middle of the rice, add the flaked salmon, avocado slices, and cucumber strips.

            Roll the Sushi: Using the bamboo mat, roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge of the nori with a little water. Repeat with the remaining nori sheets and fillings.

              Slice and Serve: With a sharp knife, slice the rolls into 8 pieces. Arrange them on a serving platter and serve with wasabi and pickled ginger.

                Prep Time: 30 mins | Total Time: 1 hour | Servings: 4