Sushi Bake Recipe

Prep: Preheat oven to 475℉.

Bake Rice: In a small glass measuring cup, whisk together ¼ cup + 2 tablespoons rice vinegar, ¼ cup granulated sugar, and ½ teaspoon kosher salt. Spread out 5 cups sticky rice into a nonstick quarter baking sheet. Pour rice vinegar mixture evenly over top. Use wet fingers to press down rice into pan. Place in oven, uncovered, for 10-15 minutes. Remove and let cool at room temperature.

Bake Salmon: Meanwhile, prep 1½ pounds salmon fillets by removing the skin and cutting into approx. 1 inch cubes. Once rice has cooled, sprinkle 2 tablespoons furikake evenly over top. Then spread out salmon over top and season with kosher salt and ground black pepper. Reduce oven to 400℉. Place back in the oven to let the salmon cook, 12-15 minutes. Remove and let cool.

Toppings: Once the salmon sushi bake has cooled a bit, spread out avocado slices, green onions, and sushi ginger over top. Drizzle with kewpie mayo (or spicy mayo) and garnish with sesame seeds.

Serve: Cut into squares and serve on small pieces of nori. Feel free to drizzle with soy sauce (or dip in soy sauce) and/or sriracha before eating.