Ingredients:

  • 2 cups (400g) sushi rice
  • 2 cups (480ml) water
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5g) salt
  • 8 ounces (225g) sushi-grade tuna, finely diced
  • 3 tablespoons (45ml) mayonnaise
  • 2 tablespoons (30ml) sriracha
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5g) sesame oil
  • 1 green onion, thinly sliced
  • 8 ounces (225g) sushi-grade salmon, finely diced
  • 1 teaspoon (5ml) lemon juice
  • ½ teaspoon (2.5g) wasabi paste
  • Pinch of salt
  • Pinch of ground white pepper
  • 4-5 sheets nori seaweed
  • 2 tablespoons (30ml) sesame seeds, toasted
  • 2 tablespoons (30ml) masago or tobiko (optional)
  • 1-2 avocados, diced (for serving)
  • Soy sauce, for serving
  • Sriracha mayo, for serving (optional)
  • Spicy mayo, for serving (optional)

Instructions:

  1. Rinse the sushi rice until the water runs clear. Cook according to package directions (or in a rice cooker).
  2. While the rice is still warm, gently fold in the rice vinegar, sugar, and salt mixture until evenly distributed. Allow to cool slightly.
  3. In a bowl, combine the diced tuna, mayonnaise, sriracha, soy sauce, sesame oil, and green onion. Mix well.
  4. In a separate bowl, combine the diced salmon, mayonnaise, lemon juice, wasabi paste, salt, and white pepper. Mix well.
  5. Preheat oven to 350°F (175°C).
  6. Spread the seasoned rice evenly in the prepared baking dish, pressing down gently.
  7. Spread the salmon mixture evenly over the rice.
  8. Spread the tuna mixture evenly over the salmon.
  9. Bake for 15-20 minutes, or until heated through. The top may start to brown slightly, which is fine.
  10. Remove from oven and sprinkle with toasted sesame seeds and masago/tobiko (if using).
  11. Let cool slightly before serving. Cut into squares and serve with nori sheets, diced avocado, soy sauce, and sriracha mayo (optional).