For food enthusiasts, it’s not about the presentation, but the flavor. The ingredients here are the same as in sushi, but there’s no need to roll anything up. Adding avocado to the finished dish will enhance the enjoyment.
Ingredients (for 4 servings): 300 g salmon fillet; 200 g sushi rice; 60 ml rice vinegar; 360 ml water; 2 tablespoons olive oil; 1.5 tablespoons soy sauce; 4 tablespoons mayonnaise; 25 g sugar; 2 tablespoons salt; 2 tablespoons sriracha (a spicy sauce made from red chili, garlic, vinegar, sugar, and salt, named after the city in Thailand where it was first created) or chili sauce; 1 bunch green onions; sesame seeds to taste; nori seaweed to taste; avocado to taste.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Place the fish on it, brush with oil, and bake for 15 minutes.
Using a fork, flake the cooked fillet into small pieces. Mix the fish with half of the mayonnaise and soy sauce.
Rinse the rice, place it in a pot, cover with water, and bring to a boil. Once boiling, reduce the heat and cook the rice covered for 15 minutes. During this time, all the liquid should be absorbed.
Add the vinegar, sugar, and salt to the rice. Transfer the mixture to a rectangular dish, spreading it evenly and pressing it down.
Layer the fish on top of the rice. Spread the remaining mayonnaise over it and drizzle with the spicy sauce. Sprinkle sesame seeds on top.
Bake the dish for 20 minutes at 180°C (350°F).
You can serve these “minimalist sushi” on a sheet of nori, accompanied by avocado.
Life Hack
There’s an easy way to remove the skin from a salmon fillet using a kettle of boiling water and a paper towel. Place a rack over a bowl and lay the fish skin-side up on it. The bowl should be wide enough so that the salmon doesn’t hang over the edge and deep enough to catch the water. Simply pour boiling water from the kettle slowly over the skin. After a minute, the skin can be easily separated using a paper towel. This culinary trick saves the cook from having to cut the skin off, which often leaves too much fish behind and poses a risk of cutting oneself with a sharp knife.