Description

This Baked Salmon Sushi recipe offers a delightful twist on traditional sushi by combining tender, thinly sliced baked salmon with classic sushi rice and nori sheets. Enhanced with a creamy, slightly spicy mayo-based sauce, this dish is garnished with toasted sesame seeds and served with pickled ginger and soy sauce for an authentic sushi experience at home.

Ingredients

Scale

Sushi Rice

2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt (as per package instructions)

Sushi Rolls

4 sheets nori (seaweed)
8 oz salmon fillet, skinless and boneless, thinly sliced
1 cucumber, julienned (optional)
1 avocado, sliced (optional)

Sauce

2 tablespoons mayonnaise
1 tablespoon sriracha sauce (optional, for spice)
1 teaspoon honey (optional, for sweetness)
½ teaspoon lemon juice
1 teaspoon soy sauce

Additional Ingredients

1 teaspoon sesame oil
1 tablespoon toasted sesame seeds (for garnish)
Pickled ginger and soy sauce (for serving)

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Instructions

Prepare the Baked Salmon: Preheat your oven to 375°F (190°C). Place the thinly sliced salmon fillet on a baking sheet lined with parchment paper. Brush lightly with sesame oil. Bake the salmon for 8-10 minutes until cooked through but still tender. Remove from the oven and let it cool slightly.
Prepare the Sushi Rice: Cook the sushi rice according to package instructions. Season the rice with rice vinegar, sugar, and salt while it’s still warm. Allow the rice to cool to room temperature.
Make the Spicy Mayo Sauce: In a small bowl, combine mayonnaise, sriracha sauce (if using), honey (if using), lemon juice, and soy sauce. Mix until smooth and well incorporated.
Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat or clean surface. Spread an even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge. Add a line of baked salmon slices across the rice, followed by cucumber and avocado slices if using. Drizzle some of the spicy mayo sauce on top.
Roll the Sushi: Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing firmly to create a tight roll. Seal the edge with a little water. Repeat for all sheets of nori.
Slice and Garnish: Using a sharp knife dipped in water to prevent sticking, slice each roll into bite-sized pieces. Sprinkle toasted sesame seeds over the pieces for garnish.
Serve: Arrange the sushi on a platter and serve with pickled ginger and soy sauce on the side for dipping.

Notes

Be sure to use sushi-grade salmon for safety and best flavor.
The spicy mayo sauce can be adjusted to your taste by adding more or less sriracha.
Optional cucumber and avocado add freshness and texture to the rolls.
Use a sharp knife dipped in water to slice sushi rolls cleanly.
If you don’t have a bamboo sushi mat, you can use parchment paper to help roll the sushi.
For gluten-free soy sauce, substitute with tamari or coconut aminos.