Baked Salmon Sushi Recipe: Delicious And Easy To Make

Baked Salmon Sushi Recipe: Delicious And Easy To Make

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Baked Salmon Sushi Bowl Recipe Salmon sushi, Sushi bowl, Baked salmon
Baked Salmon Sushi Bowl Recipe Salmon sushi, Sushi bowl, Baked salmon from www.pinterest.com

Introduction

Are you a sushi lover looking for a new twist on your favorite dish? Look no further than this baked salmon sushi recipe! This recipe is easy to make, delicious, and sure to impress your friends and family. Whether you’re a seasoned sushi maker or a beginner, this recipe is perfect for you.

Ingredients:

  • 2 cups sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 pound salmon fillet, skin removed
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • Nori seaweed sheets
  • Wasabi and pickled ginger, for serving (optional)

Instructions:

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. Rinse the sushi rice until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
  3. While the rice is cooking, make the sushi vinegar by combining the rice vinegar, sugar, and salt in a small saucepan over medium heat. Cook until the sugar and salt have dissolved, stirring occasionally.
  4. Transfer the cooked rice to a large bowl and add the sushi vinegar. Mix well and let the rice cool to room temperature.
  5. Meanwhile, prepare the salmon by whisking together the soy sauce, honey, and sesame oil in a small bowl. Place the salmon fillet on the prepared baking sheet and brush with the soy sauce mixture.
  6. Bake the salmon for 12-15 minutes, or until cooked through. Remove from the oven and let cool slightly.
  7. To assemble the sushi, lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place a few slices of avocado and cucumber on top of the rice.
  8. Cut the salmon into thin strips and arrange them on top of the vegetables. Roll the sushi tightly using the bamboo mat, moistening the border with a bit of water to seal the roll.
  9. Repeat with the remaining ingredients, using the sushi rice, vegetables, and salmon to make additional rolls.
  10. Slice the sushi into pieces and serve with wasabi and pickled ginger, if desired.
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Nutritional Information:

Per serving:

  • Calories: 383
  • Protein: 19g
  • Fat: 13g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Sodium: 756mg

Cooking Time:

Total cooking time for this recipe is approximately 45 minutes.

Equipment:

  • Rice cooker
  • Baking sheet
  • Small saucepan
  • Large bowl
  • Bamboo sushi mat
  • Sharp knife

Serving Suggestions:

This baked salmon sushi recipe is delicious on its own, but you can also serve it with wasabi and pickled ginger for an extra kick of flavor. Pair it with a side salad or miso soup for a complete meal.

Variations:

If you’re not a fan of salmon, you can substitute it with other types of fish, such as tuna or eel. You can also add other vegetables, such as carrots or bell peppers, to the sushi rolls for added flavor and nutrition.

Substitutions:

If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar instead. You can also substitute the honey with maple syrup or agave nectar.

Storage:

Leftover sushi can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to wrap the sushi tightly with plastic wrap to prevent it from drying out.

Tips:

  • Be sure to rinse the sushi rice well to remove excess starch and prevent the rice from becoming too sticky.
  • Use a sharp knife to cut the sushi rolls into pieces, wiping the blade with a damp cloth between cuts to prevent the rice from sticking.
  • Moisten the border of the nori sheet with a bit of water to help seal the sushi roll.

Notes:

This recipe yields approximately 4-6 sushi rolls, depending on the size of the nori sheets and how much filling you use in each roll.

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Frequently Asked Questions:

Can I use regular vinegar instead of rice vinegar?

While regular vinegar can be used as a substitute for rice vinegar, the flavor will be slightly different.

Can I use brown rice instead of sushi rice?

While brown rice can be used in sushi, it will have a different texture and flavor than traditional sushi rice.

Bonus Recipe: Baked Salmon Sushi Bowl

Looking for a quick and easy way to enjoy the flavors of sushi without the hassle of rolling? Try this baked salmon sushi bowl recipe instead!

Ingredients:

  • 2 cups cooked sushi rice
  • 1/2 pound salmon fillet, skin removed
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 avocado, sliced
  • 1 cucumber, sliced
  • Nori seaweed sheets, torn into small pieces
  • Sesame seeds, for garnish

Instructions:

  1. Cook the sushi rice according to the package instructions.
  2. Meanwhile, preheat your oven to 375°F. Line a baking sheet with parchment paper.
  3. Whisk together the soy sauce, honey, and sesame oil in a small bowl. Place the salmon fillet on the prepared baking sheet and brush with the soy sauce mixture.
  4. Bake the salmon for 12-15 minutes, or until cooked through. Remove from the oven and let cool slightly.
  5. To assemble the sushi bowl, divide the cooked rice between 4 bowls. Top with the avocado, cucumber, and torn pieces of nori seaweed.
  6. Arrange the salmon on top of the vegetables and sprinkle with sesame seeds.
  7. Serve immediately.

Nutritional Information:

Per serving:

  • Calories: 414
  • Protein: 22g
  • Fat: 17g
  • Carbohydrates: 45g
  • Fiber: 6g
  • Sodium: 759mg

Cooking Time:

Total cooking time for this recipe is approximately 30 minutes.

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Equipment:

  • Baking sheet
  • Small bowl
  • Fork
  • 4 serving bowls
  • Spoon

Serving Suggestions:

This baked salmon sushi bowl is delicious on its own, but you can also serve it with a side salad or miso soup for a complete meal.

Variations:

You can add other vegetables, such as edamame or radishes, to the sushi bowl for added flavor and nutrition.

Substitutions:

If you don’t have sesame oil, you can use olive oil instead. You can also substitute the honey with maple syrup or agave nectar.

Storage:

This recipe is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Tips:

  • Be sure to rinse the sushi rice well to remove excess starch and prevent the rice from becoming too sticky.
  • Use a fork to flake the cooked salmon into bite-sized pieces.
  • Top the sushi bowl with additional soy

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