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Baked Salmon Sushi Rolls are a delightful fusion of flavors, combining the rich taste of salmon with the satisfying texture of sushi rice and fresh vegetables. This recipe offers a simple yet elegant way to enjoy sushi at home without the need for raw fish. Perfect for gatherings or a special dinner, these baked sushi rolls are not only delicious but also healthy. With the growing popularity of sushi in various adaptations around the world, baked versions have emerged as a fantastic alternative that caters to those who prefer cooked ingredients. In this article, we will take you through each step of crafting this delectable dish, ensuring you have all the information needed to impress your family and friends.

Baked Salmon Sushi

Create a delicious twist on sushi with this Baked Salmon Sushi Roll recipe! Perfectly seasoned baked salmon combined with fluffy sushi rice, fresh avocado, and crunchy cucumber makes a mouthwatering meal. This easy-to-follow recipe guides you through preparing and rolling your sushi, making it a fun cooking project. Serve with pickled ginger and wasabi for an authentic touch. Gather your ingredients and get ready to impress your family and friends!
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Ingredients
  

For the Sushi Rice:

1 ½ cups sushi rice

2 cups water

¼ cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

For the Baked Salmon:

1 pound salmon fillet, skinless

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon honey

1 teaspoon garlic powder

1 teaspoon ginger (grated)

1 tablespoon green onions (chopped)

For Assembly:

4 sheets nori (seaweed)

1 avocado, sliced

1 cucumber, thinly sliced

Pickled ginger (for serving)

Wasabi (for serving)

Sesame seeds (for garnish)

Instructions
 

Prepare the Sushi Rice:

    Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Lower the heat to a simmer, cover, and cook for 18-20 minutes until the rice is tender. Remove from heat and let it sit, covered, for an additional 10 minutes.

      Season the Rice:

        In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

          Bake the Salmon:

            Preheat your oven to 375°F (190°C). Place the salmon fillet on a lined baking sheet. In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic powder, and grated ginger. Brush this mixture over the salmon evenly. Bake for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. Let it cool before flaking it into bite-sized pieces.

              Prepare the Sushi Rolls:

                Place a bamboo sushi mat on a flat surface. Lay one sheet of nori, shiny side down, on the mat. Wet your hands to prevent sticking and grab a handful of sushi rice (about ¾ cup). Spread the rice evenly over the nori, leaving a 1-inch border on the top edge.

                  Add Fillings:

                    On top of the rice, layer some flaked salmon, slices of avocado, cucumber, and a sprinkle of green onions.

                      Roll the Sushi:

                        Using the bamboo mat, carefully lift the edge closest to you and start rolling over the filling. Apply gentle pressure to shape the sushi into a tight roll. Once rolled, use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep it clean.

                          Garnish:

                            Arrange the sushi rolls on a platter, sprinkle sesame seeds on top, and serve with pickled ginger and wasabi on the side.

                              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4