Salmon Sushi Bake Rich Flavors (Print Version)
# Ingredients:
→ For the rice
01 -
2 cups dry sushi rice
02 -
2 cups water
03 -
1/4 cup seasoned rice vinegar
→ For the salmon
04 -
1 1/2 lb salmon fillet
05 -
Salt and pepper to taste
06 -
1/2 tsp garlic powder
→ Filling
07 -
8 oz imitation crab meat, chopped
08 -
1/2 cup Japanese mayonnaise
09 -
4 oz cream cheese, softened
10 -
1 Tbsp sriracha
11 -
1 Tbsp low sodium soy sauce
12 -
2 Tbsp furikake
→ Topping
13 -
Spicy mayo (mayo + sriracha + lime juice)
14 -
Green onion
15 -
Black and white sesame seeds
→ Serve with
16 -
Roasted seaweed
17 -
Unagi sauce (eel sauce)
18 -
English cucumber
19 -
Avocado slices
# Instructions:
01 -
Rinse the dry sushi rice in a fine-mesh sieve under cold water for about 1 minute, mixing with a spoon. Cook the rice in a rice cooker with 2 cups water. Once cooked, transfer the rice to a rimmed baking sheet and gently fold in 1/4 cup seasoned rice vinegar using a rice paddle. Let the rice cool.
02 -
Season the salmon fillet with salt, pepper, and garlic powder. Bake at 400°F for 15-20 minutes, or until the internal temperature reaches at least 145°F. Let the salmon cool.
03 -
In a large bowl, mix the cooked salmon, chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Combine until well mixed.
04 -
Spread the cooled sushi rice evenly into a 9x13 baking dish and lightly compress it. Sprinkle furikake over the rice, then evenly spread the spicy salmon mixture on top.
05 -
Broil the assembled sushi bake for 4 minutes. Drizzle with spicy mayonnaise and sriracha, then garnish with chopped green onion and sesame seeds.
06 -
Serve the salmon sushi bake with roasted seaweed, cucumber slices, avocado, and unagi sauce.