Description
A warm, comforting dish that satisfies sushi cravings without the need for rolling, featuring layers of creamy salmon and seasoned rice.
Ingredients
- 4 cups cooked short-grain rice (sushi rice recommended)
- 1 lb salmon, boneless/skinless
- ½ cup cream cheese
- ½ cup Japanese mayo (plus extra for drizzling)
- 2 Tbsp sriracha (plus extra for drizzling)
- ½ cup eel sauce (use some for drizzling + the rest for serving)
- ¼ cup furikake
- 2 green onions, sliced
- Optional sushi rice seasoning: 2 tsp rice vinegar, ¼ tsp sugar, ¼ tsp salt
- Serve-with toppings: roasted seaweed snacks / nori sheets, sliced cucumber, sliced avocado, extra spicy mayo, extra eel sauce
Instructions
- Preheat oven to 425°F (218°C). Season salmon lightly with salt, pepper, and garlic powder. Bake for 20 minutes or until cooked to your liking. Remove salmon and raise oven to 450°F (232°C).
- Remove skin if needed. In a bowl, mix salmon with Japanese mayo, cream cheese, and sriracha until combined.
- In a 9×13 dish, spread warm rice evenly, sprinkle with furikake, then spread the salmon mixture. Drizzle with mayo, sriracha, and some eel sauce. Top with more furikake.
- Bake at 450°F for 10 minutes, then broil for 3 minutes until golden and toasty.
- Sprinkle green onions and serve with seaweed, cucumber, avocado, spicy mayo, and extra eel sauce.
Notes
Keep rice warm before layering. Broiling gives the top a toasty finish. Store leftovers sealed in the fridge for 3-4 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese