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To create the perfect Baked Salmon Sushi Delight, it's crucial to understand the ingredients that make this dish not just a meal, but an experience. Each component contributes to the overall flavor, texture, and presentation, transforming simple ingredients into a culinary masterpiece.

Baked Salmon Sushi

Unlock a new favorite dish with this Baked Salmon Sushi Delight! This easy-to-follow recipe combines fluffy sushi rice, fresh salmon, creamy avocado, and crunchy cucumber, all wrapped in nori. Perfect for sushi lovers, this dish is baked to perfection for a simple twist on traditional rolls. Ideal for family dinners or impressing guests, serve it with pickled ginger and wasabi for an authentic touch. Get ready to roll into flavor paradise!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

¼ cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

8 oz fresh salmon fillet, skin removed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 avocado, sliced

1 cucumber, julienned

4 sheets nori (seaweed)

1 tablespoon sesame seeds (for garnish)

Pickled ginger and wasabi (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Start by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch.

      In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the rice is tender and the water is absorbed.

        While the rice cooks, prepare the sushi seasoning. In a small bowl, mix rice vinegar, sugar, and salt. Microwave for about 30 seconds until the sugar dissolves, then set it aside to cool.

          Once the rice is ready, fluff it with a fork, and gently fold in the prepared vinegar mixture. Allow the rice to cool to room temperature.

            In a baking dish, add the salmon fillet. Drizzle with soy sauce and sesame oil, then bake in the preheated oven for about 15-20 minutes until the salmon is cooked through and flakes easily with a fork.

              Remove the salmon from the oven and let it cool slightly before flaking it into bite-sized pieces.

                To assemble the sushi, place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge free of rice.

                  On top of the rice, layer slices of flaked salmon, avocado, and cucumber.

                    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

                      Once rolled, use a sharp knife to slice the sushi roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for cleaner slices.

                        Sprinkle with sesame seeds and serve with pickled ginger and wasabi.

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