Description
A delightful fusion of sushi flavors in a baked dish, featuring layers of salmon, creamy toppings, and flavorful rice.
Ingredients
- 4 cups cooked short-grain sushi rice
- 1 lb salmon
- ½ cup cream cheese
- ½ cup Japanese mayo (plus a drizzle)
- 2 tbsp sriracha (plus a drizzle)
- ½ cup eel sauce (for drizzling & serving)
- ¼ cup furikake
- 2 green onions, sliced
- 2 tsp rice vinegar
- ¼ tsp sugar
- ¼ tsp salt
- Roasted seaweed
- Cucumbers, sliced
- Avocado, sliced
- Spicy mayo
- Eel sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the sushi rice by cooking it according to package instructions and then let it cool.
- In a separate bowl, combine the salmon with rice vinegar, sugar, and salt.
- In another bowl, mix the cream cheese, Japanese mayo, and sriracha until creamy and smooth.
- Spread the cooked sushi rice evenly across a baking dish.
- Layer the salmon mixture on top of the rice, ensuring an even distribution.
- Drizzle the cream cheese mixture over the salmon layer for comprehensive coverage.
- Top with furikake and sprinkle the sliced green onions over everything.
- Bake in the preheated oven for about 20-25 minutes, or until the salmon is cooked through.
- Once baked, remove from the oven and drizzle with eel sauce before serving.
Notes
Let rest briefly before serving to allow flavors to settle. Serve with additional garnishes for customization.