Salmon Mayo Rice. Before serving, sprinkle the Tobiko Salmon Mayo Rice with chive and the rest of the tobiko. If you don't have a torch, you can broil the food in the oven on high heat for several minutes until the top of the sauce caramelized (keep an eye on it). Don't forget to use a plate that saves for baking. Spicy Mayo: In a small bowl whisk together mayonnaise, Sriracha and sesame oil. Set aside until you are ready to serve.

Assembly: To assemble start by diving the rice between two bowls. Top with pickled carrots, sliced cucumbers, avocado and salmon. Drizzle with spicy mayo and a drizzle of eel sauce, if desired. You can cook Salmon Mayo Rice using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Salmon Mayo Rice

It's 250 g of salmon.
Prepare 2 cups of white/brown rice.
You need 3 tbsp of mayonnaise.
You need 1 tbsp of tomato ketchup.
It's of Olive oil extra light.
It's of Furikake seasoning/seaweed flakes.
Prepare of Cheddar cheese.
It's of Salt and pepper.

Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video. Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Add the seasoned fish, skin side up.

Salmon Mayo Rice step by step

Cook the rice and mix with furikake seasoning after cooked. Set aside.
Season salmon with salt and pepper.
Fry salmon with olive oil. Set aside.
Mix mayonnaise and tomato sauce.
Place rice and salmon in a oven-proof dish and cover with the sauce.
Bake in the oven 180°C for 10 minutes.
Top with cheddar cheese slice, salmon skin or seaweed flakes.

Loosely cover the pan with foil. The time varies depending on the thickness of the salmon. While the salmon is being baked, stir together, Japanese mayo, rice vinegar, and sriracha. Then, take the salmon out of the oven (the salmon will be a little under-cooked and that's okay! This is my go to salmon recipe that is easy enough for weeknight dinner and tasty enough to serve to guests.