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Sheet Pan Crispy Rice and Salmon

Course Dinner
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 12

Ingredients

  • 2 tablespoons avocado oil
  • 1 tablespoon + 1 teaspoon sesame oil divided
  • 1.5 teaspoons sea salt divided
  • 5 cups cooked cold sticky rice
  • ½ cup thinly sliced cucumbers ~½ large cucumber
  • 1 tablespoon soy sauce
  • ⅓ cup sushi ginger
  • 1 lb. sushi-grade salmon chopped
  • 5 green onions chopped
  • 3 sheets nori broken into small pieces
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1.5 tablespoons sesame seeds white or black
  • 3 tablespoons kewpie or mayonnaise

Instructions

  • Grease the bottom of a half baking sheet with 1 tablespoon of avocado oil.
  • Scoop the rice onto the baking sheet, press it down firmly, and cover with plastic wrap. Refrigerate for 1 hour or overnight.
  • Drizzle the top of the rice with 1 tablespoon of avocado oil and ½ tablespoon of sesame oil. Season with 1 teaspoon of sea salt.
  • Preheat the oven to 475ºF and bake the rice for 7-10 minutes until crispy.
  • Toss cucumbers with soy sauce and set aside. Prepare nori salad by mixing green onions, nori, rice vinegar, sesame oil, sesame seeds, and salt in a bowl.
  • Spread cucumbers over the crispy rice, top with ginger, then salmon, and finally the nori salad. Drizzle with kewpie.
  • Let it cool for 10 minutes before cutting into pieces and serving.

Notes

  • Monitor the rice closely while baking to avoid burning.
  • Prepare sticky rice a day ahead for best results.
  • Use a spatula to remove the pieces from the baking sheet carefully.
  • Sushi-grade tuna can be used instead of salmon.
  • Double the nori salad ingredients for extra topping.