Hey sushi lovers!
Are you craving something fresh and delicious? You’re in for a treat!
Today, I’m excited to share my recipe for baked salmon sushi.
It’s a fun twist on the classic sushi rolls, and trust me, it’s a game-changer.
With flaky salmon and that warm, cozy bite, you’re going to want to make this again and again.
Let’s roll!
Suggestions for Ingredient Substitution
Short-grain white rice can be substituted with cauliflower rice for a low-carb option. Pulse cauliflower florets in a food processor until rice-sized, then steam or sauté. This alternative reduces carbohydrates and increases fiber content. For the salmon, firm tofu can be used as a vegetarian replacement. Marinate the tofu in soy sauce and rice vinegar before baking to mimic the fish flavor. Adjust cooking time as tofu requires less time to heat through. Mayonnaise can be swapped with mashed avocado or a plant-based mayo for those avoiding eggs or seeking a healthier fat source. Use a 1:1 ratio, but note that avocado will alter the flavor slightly. These substitutions accommodate various dietary needs while maintaining the dish’s overall texture and flavor profile.
Preparation Time | 30-45 minutes |
Cooking Time | 20-30 minutes |
Total Time | 50-75 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 80-100 g
- Fat: 70-90 g
- Carbohydrates: 220-240 g
Ingredients
- 2 cups short-grain white rice, ideally japonica
- 3-inch length of ginger, peeled
- 1 cup rice vinegar
- 2 tablespoons sugar, plus an additional teaspoon
- Salt
- 12 ounces salmon (roughly 1 inch thick), preferably wild-caught, skinless
- 2 carrots, peeled and cut into thin strips (1 cup)
- 2 mini cucumbers, cut into thin strips (1 cup)
- 1/2 teaspoon toasted sesame oil
- 1/4 cup mayonnaise
- 1 avocado, sliced thinly
- 1 tablespoon toasted sesame seeds
- 6 sheets roasted seaweed (nori)
- Soy sauce, for serving
Step 1: Prepare Rice and Preheat Oven
Preheat your oven to 400°F.
Start by rinsing the rice in several changes of water, using your fingertips to jostle the rice until the water runs clear.
Place the rinsed rice in a sieve over a bowl to drain for at least 20 minutes while you prepare the other ingredients.
Step 2: Blanch Ginger and Prepare Vinegar Seasonings
Using a mandoline or vegetable peeler, slice the ginger paper-thin along the grain to yield about 1/2 cup.
Bring a small pot of water to boil, add the ginger, and blanch for 5 seconds, then drain.
In the same pot, add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water.
Lightly season with salt and bring to a simmer, stirring until the sugar dissolves.
Reserve half of this vinegar mixture for seasoning the rice.
Add the blanched ginger to the remaining vinegar mixture and set aside to cool completely.
Step 3: Cook and Season the Rice
Place the drained rice and 2 1/2 cups water in a small pot.
Bring to a boil, reduce the heat to the lowest setting, cover, and cook until the rice is tender and all water is absorbed, about 12 minutes (or follow your rice cooker’s instructions).
Remove from heat and let the rice sit covered for an additional 10 minutes.
Transfer the rice to a large bowl and let it cool for 5 minutes.
Gently fold in one-quarter of the reserved vinegar mixture using a wide spatula or plastic bench scraper, fanning the rice while mixing to cool it quickly.
Cover with a clean kitchen towel.
Reserve the remaining vinegar mixture for assembly.
Step 4: Roast Salmon and Prepare Vegetables
While the rice is cooking, generously season the salmon with salt and let it stand for 10 minutes.
Pat it dry and roast on a parchment-lined rimmed baking sheet for 8 to 10 minutes until just cooked through.
Meanwhile, toss cucumbers and carrots with the remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil.
Set aside.
Step 5: Assemble Sushi Rolls
Once the salmon is cooled, flake it into six portions.
To assemble, place a sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you.
Dampen your hands with the reserved vinegar mixture and gently press 3/4 cup of the rice evenly across the nori, leaving a 1/2-inch border on all sides.
Spread 2 teaspoons of mayonnaise evenly across the center of the rice.
Layer 1/3 cup of the vegetable mixture, one portion of flaked salmon, and a few slices of avocado across the middle of the rice.
Sprinkle with sesame seeds.
Step 6: Roll, Cut, and Serve
Using the mat, fold the edge closest to you over the filling, pressing evenly across the roll to compress it.
Continue to roll with another turn and press gently again.
Remove the mat.
Lightly wet a sharp knife with the vinegar mixture and cut the roll into 6 equal pieces.
Repeat this process for the remaining sheets of nori.
Serve the sushi rolls with reserved pickled ginger and soy sauce.