Description

Salmon Baked Sushi Tray

Ever crave sushi but dread ordering takeout or going through all the rolling and cutting yourself? This Salmon Baked Sushi Tray is impossible to resist and is the perfect choice when your taste buds are craving restaurant-style rolls. It packs all those sushi flavors into one easy dish, layers of rice topped with baked salmon bites coated with roasted sesame in a caramelized sweet chili glaze. Every bite is full of flavor and tastes just like a crunchy roll, all in one tray, maybe even better.

Ingredients

Units Scale

1 Skinless Atlantic Salmon Fillet
1/4 cup + 1 tablespoon Roasted Sesame Oil
1/8 cup Light Soy Sauce
1 1/2 cups + tablespoon Sweet Chili Sauce
3 tablespoons Roasted Sesame Seeds
2 tablespoons Olive Oil
3 medium Carrots
1/2 cup chopped Green Onions or Chives
1 large Avocado
1 cup chopped Cucumber or Persian cucumber
Fried Onions (topping)

Siracha Mayo

1/2 cup Mayonnaise
1 1/2 tablespoons Siracha Sauce

Rice

3 cups Sushi Rice or short-grain sticky rice
1 quart of Water
1/4 cup Seasoned rice vinegar
1 teaspoon Sugar

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Instructions

Cook the Rice – In a medium-sized pot, combine rice and water. Bring to a boil over high heat, then reduce to low heat on the smallest burner. Cover and let it simmer until the rice is fully cooked and steamed. Avoid overwatering or overcooking the rice.
Prepare Sriracha Mayo – You can prepare your sriracha mayo by mixing together sriracha and mayonnaise. Transfer it to a squeeze bottle, if you have one, and place it in the refrigerator until your salmon sushi tray is ready to assemble.
Prepare the Salmon – Preheat your oven to 485°F (190°C). Cut the salmon fillet into 1-inch cubes and place them in a large bowl. Add 3 tablespoons of sesame oil, 1/8 cup of soy sauce, and 1/2 cup + 1 tablespoon of sweet chili sauce, then gently mix until evenly coated.
Bake the Salmon – Line a baking tray with parchment paper. Drizzle 2 tablespoons of olive oil and spread evenly. Sprinkle 1 tablespoon of sesame seeds over the tray. Arrange the salmon pieces on top in a single layer; do not overlap. Sprinkle an additional 2 tablespoons of sesame seeds over the salmon. Bake for 25 minutes, rotating the tray halfway through (around 15 minutes).
Prepare the Vegetables – While the salmon is baking, prepare your vegetables. Slice the cucumber in half lengthwise, remove the seeds, and dice into small pieces. Finely chop the carrots and green onions. Set everything aside for layering.
Broil with Sauce – After baking, carefully remove half of the excess liquid that was released from the fish from the tray by tilting it and dabbing with a paper towel or draining it off. Pour about 1 cup of sweet chili sauce over the salmon. Return the tray to the oven and set your oven to broil for 1 minute, or until the sauce begins to caramelize.
Season the Rice – Transfer the cooked rice to a large bowl. In a microwave-safe bowl, combine the seasoned rice vinegar and sugar, then microwave for 50 seconds. Stir until the sugar dissolves, then pour the mixture over the rice and gently mix until evenly coated.
Assemble the Sushi Tray – Remove the salmon from the oven. If you prefer warm sushi, assemble immediately; otherwise, let the salmon cool slightly. Spread the cooked rice evenly in your tray, layer the salmon on top, and then pour the remaining juices that were released on top of the salmon. Add cucumbers, carrots, green onions, and avocado. Sprinkle crispy fried onions over everything. Finish with a drizzle of sriracha mayo and unagi (eel) sauce. Serve and enjoy!

Notes

*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer, Dinner, Lunch, Side Dish
Method: Baking, Steaming
Cuisine: Japanese