This salmon sushi bake layers seasoned sushi rice, nori, and soy-sesame marinated salmon, then finishes with spicy mayo, avocado, cucumber, green onions, and sesame seeds.
The Marinade
2 In a bowl, combine salmon, soy sauce, 2 tbsp sesame oil, and 2 tbsp rice wine vinegar along with a big pinch of salt. Mix together well until evenly combined, cover, and marinate for 2-4 hours.
Spicy Mayo
3 To make the spicy mayo, mix together mayo, milk, chile paste/sriracha, sesame oil, in a small bowl. Once its creamy and smooth, set aside or put into a squeeze bottle.
Assemble
6 Preheat oven to 425°F.
7 In a medium bowl, toss the cooked rice with 1 tbsp rice wine vinegar and a pinch of sugar.
8 To a 9x13 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness. Then add a layer of seaweed on top to cover the rice. Add the salmon on top.
9 Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.
10 Once out of the oven, drizzle with the spicy mayo. Add avocado, green onions, and sesame seeds on top and enjoy!
