Ingredients
Scale
- 1 lb fresh salmon (skinless and boneless)
- 1 cup sushi rice
- 1 ½ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 avocado (thinly sliced)
- 1 tablespoon wasabi paste (optional)
- 1 Soy sauce (for serving)
- 1 Sesame seeds (for garnish)
- 1 Nori sheets (cut into small squares (optional))
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover.
- Cook for about 20 minutes, or until all the water is absorbed.
- Mix the rice vinegar, sugar, and salt in a bowl until dissolved. Fold it into the cooked rice and let it cool.
- Cut your salmon into bite-sized cubes and season with salt and pepper.
- On a baking sheet lined with parchment paper, spread the cooled sushi rice into a thin layer and bake for 10 minutes.
- Once cooled, place the salmon cubes evenly over the rice.
- Top with avocado slices and a dollop of wasabi, then bake for another 10-12 minutes.
- Sprinkle with sesame seeds and cut into bite-sized squares before serving.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 220
- Fat: 10g
- Carbohydrates: 20g
- Protein: 18g