Ingredients
- 1 cup sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 - 1.5 pounds salmon skin removed
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 tablespoons cream cheese softened
- 2 tablespoons Japanese mayonnaise
- 2 tablespoons sriracha
- 1/4 cup furikake seasoning
- 2 green onions chopped
- Nori sheets for serving
- Sesame seeds for garnish
- 1 medium avocado sliced, optional
- 1/2 medium cucumber diced, optional
Instructions
- Preheat the oven to 400°F.
- Rinse the sushi rice until the water runs clear. Add it to a pot with 1 1/2 cups of water. Cover and bring to a boil, then reduce the heat and let simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from heat and let cool slightly.
- In a small pot, whisk together the rice vinegar, sugar, and salt. Warm over minimal heat until the sugar and salt dissolve. Pour over the cooked rice and mix.
- Place the salmon on a baking sheet, drizzle with soy sauce, and sprinkle with garlic powder. Bake for 15-20 minutes, depending on thickness, until the salmon flakes easily with a fork.
- Transfer the cooked salmon to a bowl and mash with a fork. Add the cream cheese, Japanese mayonnaise, and sriracha. Combine until evenly mixed.
- Press the seasoned rice into a 9x13-inch baking dish. Sprinkle furikake seasoning evenly over the rice.
- Spread the salmon mixture evenly on top of the rice.
- Bake in the preheated oven for 10 minutes. Optionally, broil for 2-3 minutes until the top is slightly crispy.
- Garnish with chopped green onions and sesame seeds. Serve with nori sheets, and optionally, sliced avocado and diced cucumber.