Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces cooked seafood (salmon, crab, shrimp)
- 1 ripe avocado, sliced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook sushi rice in water until tender, then mix with rice vinegar, sugar, and salt. Let cool slightly.
- Preheat oven to 375°F (190°C).
- Spread rice evenly in a baking dish. Layer cooked seafood on top.
- Mix mayonnaise with sriracha and spread over seafood layer.
- Top with sliced avocado, sesame seeds, and green onions.
- Bake for 10-15 minutes until heated through and slightly crispy on top.
Notes
- Use fresh seafood for best flavor.
- Adjust spice level with more or less sriracha.
- Serve with soy sauce or extra spicy mayo.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: Japanese
- Diet: Seafood, Gluten-Free (if soy sauce used gluten-free)
Nutrition
- Serving Size: 1/4 of dish
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg