Have you ever tried a tray bake salmon sushi? I love how the Ninja Foodi can first cook sushi rice to perfection and then bake the topping for this unique sushi inspired home cooked meal. When I first saw this on social media, I thought it was the most genius way to curb a sushi craving. You may think warm sushi is odd, but there are a few out there that have begun to become popular in the world. This is one of them.
There’s no need to get overwhelmed with the amount of ingredients. The basics for what you need are rice, ideally sushi rice, cooked salmon, spicy mayo and seaweed snacks. The rest are just bonus options to make it more like a fancy sushi experience at home. I’ve shown you how to make your own spicy mayo and sushi rice vinegar but feel free to get them pre-made. You can find most of these ingredients at any Asian supermarket or online.
- sushi rice
- rice vinegar
- soy sauce
- sesame oil
- sesame seeds
- green onion
- bonito flakes
- seaweed snacks
- pickled ginger
Make the Sushi Rice
I love using the pressure cooker function to make sushi rice. It’s really handy. Let’s ignore the fact that there are people who solely train their whole lives to make sushi rice in Japanese restaurants. Here’s an easy way to make it at home. Rinse your rice until the water runs clear through a sieve. Allow it to sit while you make your sushi rice vinegar. Dissolve the vinegar, salt and sugar, then pressure cook the rice. Once the rice is done, fold in your rice vinegar.
Baking the Salmon Sushi
Flatten the rice and top it with a special sesame and seaweed seasoning called furikake. Just use sesame seeds or omit it all together if you want. Mix together the seafood you’re using (or you can just use one type of seafood) with the spicy mayo ingredients and top the rice with that. Bake and then broil your sushi bake in the Ninja Foodi (yay one pot meals!). Top it with more seasonings if you want and then serve it on seaweed snacks.
Viral Salmon Sushi Bake in the Ninja Foodi
- Ninja Foodi
- 2 cups sushi rice rinsed until drained clear
- 2 cups water
- ¼ cup rice vinegar
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 210g cans cooked wild salmon drained
- 1½ cups cooked crab meat or imitation crab
- ½ cup mayo Japanese kewpie mayo if you can find it
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sriracha
- toasted sesame seeds or Japanese fruikake seasoning (optional)
- thin slices of cucumber
- green onions thinly sliced
- bonito flakes
- 4 packs toasted seaweed snacks
- pickled Japanese ginger (optional)
- wasabi (optional)
- Rinse rice until drained clear and drain well in a sieve for 5 minutes.
- Meanwhile, whisk together vinegar, salt and sugar until fully dissolved. You can warm it slightly in a saucepan if desired.
- Add the rice and water to the Ninja Foodi. Make sure that all the rice is on one level. Cover with the pressure cooker lid and pressure cook on high for 6 minutes. Naturally release for 10 minutes.
- Meanwhile, prepare topping ingredients. Mix together the fish topping ingredients in a bowl. Set aside.
- Prepare the remaining toppings and serving ingredients. Set them aside.
- When the sushi rice is done cooking, fluff it up and carefully fold in the vinegar mixture.
- Level out the rice, top it with fruikake sesame seed topping seasoned to your liking (optional), scatter the fish mayo mixture on top and set the Ninja Foodi to bake at 325F for 5 minutes. Broil at 450F for 2 minutes or until the top begins to char.
- Top the fish with desired fresh toppings and serve with toasted seaweed snacks.
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