Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions.
In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it and gently fold in the vinegar mixture.
Spread the rice evenly at the bottom of the baking dish and let it cool slightly.
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
Spread the salmon mixture evenly over the rice in the baking dish.
Bake for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.
Remove from the oven and let it cool for a few minutes. Garnish with green onions, nori strips, and tobiko if desired.
Serve warm and enjoy!

For cleaner slices, refrigerate the bake for 10 minutes before serving. Leftovers can be stored in an airtight container for up to three days.