Baked Salmon Gunkan Sushi
Method
Cook the sushi rice according to the package instructions and allow it to cool until slightly warm. Keep your hands lightly damp while shaping the rice to prevent sticking.
Remove the skin from the salmon and finely dice the flesh into small, even cubes.
In a mixing bowl, combine the salmon with the soy sauce, Greek yogurt (or soft cottage cheese), Sriracha, and honey. Stir gently until evenly coated.
Wrap each portion of sushi rice with a strip of nori, leaving the top open to create the traditional gunkan shape.
Spoon the salmon mixture generously onto each rice base, gently pressing it into place.
Sprinkle with toasted sesame seeds and arrange the gunkan on a parchment-lined baking tray.
Bake at 350°F (180°C) for 15 minutes, or until the salmon is just cooked through and lightly golden on top. Serve immediately with extra soy sauce, pickled ginger, and wasabi if desired.
For the best texture, use sushi-grade salmon if preparing the topping without fully cooking it. If your salmon is particularly lean, add an extra teaspoon of Greek yogurt to keep the filling moist. Finish with sliced scallions or a drizzle of spicy mayo for a restaurant-style presentation.
Nutrition Facts
Per serving
