Salmon Nori Slice or Bar
Elevate your lunchbox or party platter with these irresistibly savory Salmon Nori Slices or Bars! This fusion-style recipe layers delicate, soy-glazed baked salmon, perfectly seasoned sushi rice, and crispy nori sheets into a compact, flavor-packed treat that's as visually stunning as it is delicious. The spicy mayo drizzle and a sprinkle of sesame seeds and green onions lend a vibrant kick, while a quick chill in the fridge ensures perfectly set layers for easy slicing. Ideal as an appetizer, snack, or portable lunch, these sushi-inspired bites deliver restaurant-worthy taste in just 40 minutes. Perfect for sushi lovers craving a creative twist, this recipe is a crowd-pleaser bursting with bold, fresh flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Fresh salmon fillet
- 3 pieces Nori sheets
- 2 cups Cooked jasmine or sushi rice
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha sauce
- 2 stalks Green onions (thinly sliced)
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 200°C (400°F) and line a small square or rectangular baking dish with parchment paper.
Place the salmon fillet on a baking tray lined with foil. Drizzle with soy sauce and sesame oil, then season with salt and pepper. Bake for 12-15 minutes or until fully cooked. Let it cool slightly, then flake the salmon into small pieces with a fork.
In a small bowl, mix the mayonnaise and sriracha sauce to create a spicy mayo. Adjust the spice level to taste.
In a large mixing bowl, combine the cooked rice with rice vinegar, sesame seeds, and half of the sliced green onions. Stir well to evenly coat the rice.
Spread half of the rice mixture in an even layer at the bottom of the prepared baking dish.
Place a nori sheet on top of the rice layer, trimming if necessary to fit the dish size perfectly.
Spread the flaked salmon evenly over the nori sheet, then drizzle with the spicy mayo. Add the remaining sliced green onions on top for extra flavor.
Place another nori sheet over the salmon layer, then spread the remaining rice mixture on top, pressing gently to create an even and compact layer.
Top the final rice layer with the last nori sheet, pressing gently to help it adhere.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes to firm up and allow the layers to set.
Once chilled, remove from the refrigerator and carefully cut into slices or bars using a sharp knife. Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 3012 mg | 131% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.9 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
