- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
Ingredients
- 1 ½ pounds of salmon, cubed and skin removed
- 1 pinch of pink Himalayan salt
- 3 tablespoons of Bragg liquid Amino
- 2 tablespoons of Kewpie Mayo
- 2 tablespoons of Sriracha (optional)
- 1 ½ cups of cooked sushi rice
- 2 teaspoons of seasoned rice vinegar
- 2 sheets of Nori
Instructions
- Preheat oven to 400F and lightly grease a 13×9 glass pan
- In a large mixing bowl, add the cubed salmon, salt, liquid aminos, mayo, and optional Sriracha and mix to coat the salmon well.
- In a separate mixing bowl, add the sushi rice and rice vinegar. Ok to add some sesame seed if desired.
- Lay the nori sheets on the pan. Place the rice mixture then top with the salmon mixture
- Bake for 12-17 minutes until salmon has reached an internal temperature of 165F. If you are using sushi grade salmon, ok to cook for less time
- Place your toppings.
- Serve with edamame or seaweed salad or miso soup.
*** may substitute salmon with sushi grade ahi tuna. I have not tried this myself, please comment if you do. Would love to know how it turned out.
One Response
I’ve been surfing online more than 3 hours today, yet I never found any interesting article like yours.
It is pretty worth enough for me. Personally, if all webmasters and bloggers made good content as you
did, the internet will be much more useful than ever before.