Easy Salmon Sushi Bake (Print Version)

# Ingredients:

→ For the salmon

01 - 20 oz (4 fillets) Blue Circle Foods Norwegian Atlantic Salmon, thawed
02 - 2 tbsp olive oil
03 - 2 tsp garlic powder
04 - 2 tsp salt, divided
05 - 1 tsp black pepper
06 - 2 tbsp honey, divided

→ For the rice layer

07 - 1 cup sushi rice, uncooked
08 - ¼ cup rice vinegar
09 - 1-2 tbsp furikake seasoning, plus more for topping

→ For the topping

10 - 5 tbsp Kewpie mayo, divided
11 - 3 tbsp Sriracha
12 - 1-2 tbsp soy sauce
13 - 1/3 cup scallions, chopped
14 - Nori seaweed wraps, for serving

# Instructions:

01 - Heat your oven to 425°F and line a baking sheet with parchment. Place the thawed salmon fillets on the sheet and drizzle them with olive oil.
02 - Mix garlic powder, 1 teaspoon of salt, and black pepper in a small bowl. Sprinkle this seasoning over the salmon fillets, then drizzle 1 tablespoon of honey on top.
03 - Pop the salmon in the oven for 15-20 minutes until it's cooked through and flakes easily with a fork.
04 - While the salmon bakes, bring 1½ cups of water to a boil. Give the sushi rice a good rinse, then add it to the pot. Lower the heat, cover, and let it simmer for about 15 minutes or follow the package directions.
05 - Transfer the cooked rice to a small baking dish. Mix in the rice vinegar, remaining honey, remaining salt, and furikake seasoning. Spread it out evenly in the dish.
06 - Once the salmon is done, remove the skins with a fork and place the fish in a bowl. Add 2 tablespoons of Kewpie mayo and the soy sauce. Gently mash and mix until well combined.
07 - Spread the salmon mixture evenly over the rice layer. Top with the remaining Kewpie mayo, drizzle with Sriracha, and sprinkle with additional furikake and chopped scallions.
08 - Scoop portions onto nori seaweed wraps and enjoy your homemade salmon sushi bake!

# Notes:

01 - This easy salmon sushi bake is a delicious twist on traditional sushi that's perfect for a weeknight dinner.
02 - You can adjust the spice level by adding more or less Sriracha to suit your taste.
03 - Leftovers can be stored in the refrigerator for up to 2 days and enjoyed cold or reheated.

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