Ingredients
— The Sushi Rice —
3 cups cooked short-grain sushi rice (from about 1 cup uncooked)
2 tablespoons rice vinegar
1 teaspoon sugar
½ teaspoon salt
2 tablespoons Furikake seasoning (Japanese rice seasoning)
— The Spicy Salmon Mixture —
1 lb (450g) salmon fillet, cooked and flaked (or canned salmon)
4 oz (115g) cream cheese, softened to room temperature
½ cup Japanese mayonnaise (Kewpie mayo is essential)
1–2 tablespoons Sriracha sauce (adjust to spice preference)
1 green onion, finely chopped
— Toppings & Serving —
1 tablespoon Eel sauce (Unagi sauce)
1 tablespoon Spicy Mayo (extra for drizzle)
1 avocado, sliced or cubed
1 small cucumber, julienned (optional for crunch)
Roasted seaweed snacks (Nori sheets), for serving
Toasted sesame seeds
Instructions
1. **Prep the Rice:** If using fresh hot rice, transfer it to a large bowl. While still hot, mix in the rice vinegar, sugar, and salt. Gently fold the rice to season it without mashing the grains. Set aside.
2. **Prep the Salmon:** If using raw salmon, season it lightly with salt and pepper and bake at 400°F (200°C) for 12-15 minutes until cooked through. Flake the meat with a fork and discard the skin.
3. **Make the Creamy Mixture:** In a medium bowl, combine the flaked cooked salmon, softened cream cheese, Kewpie mayo, Sriracha, and chopped green onion. Mix until thoroughly combined and creamy.
4. **Assemble:** Preheat your oven to 400°F (200°C).
5. Press the seasoned sushi rice into an even layer at the bottom of a 9×9 or 9×13 inch baking dish.
6. Sprinkle the Furikake seasoning generously over the rice layer.
7. Spread the creamy salmon mixture evenly over the top of the rice.
8. **Bake:** Place the dish in the oven and bake for 10–15 minutes, or until the top is heated through and slightly golden.
9. **Broil (Optional):** Turn the oven to broil for the last 1–2 minutes to get a nice caramelized crust on top. Watch closely to prevent burning!
10. **Serve:** Remove from oven. Drizzle with extra spicy mayo and eel sauce. Top with avocado slices and sesame seeds.
11. To eat, scoop a spoonful of the warm bake onto a small sheet of roasted seaweed (nori) and eat it like a taco.
Notes
Rice is Key: You must use short-grain or sushi rice (like Calrose). Long-grain rice (like Jasmine or Basmati) will not stick together properly.
Mayo Choice: For the authentic ‘sushi’ taste, use Kewpie Mayonnaise. It is made with egg yolks and rice vinegar, giving it a richer, savory flavor compared to American mayo.
Imitation Crab Variation: For a ‘California Roll’ style bake, you can substitute half of the salmon with shredded imitation crab meat.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or oven before serving.
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Bake
- Cuisine: Japanese Fusion
- Diet: Gluten Free