Ingredients:

  • 3 cups short-grain sushi rice, cooked and warm
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sea salt
  • 3 tbsp furikake Japanese rice seasoning
  • 1 lb fresh salmon fillets, skinless and cubed small
  • 0.5 cup Kewpie mayo
  • 2.5 tbsp Sriracha
  • 4 oz cream cheese, softened
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp teriyaki sauce
  • 2 scallions, thinly sliced
  • 1 English cucumber, diced small
  • 1 avocado, sliced
  • 10 g roasted nori sheets

Instructions:

  1. Combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp sea salt in a small bowl, stirring until dissolved. Pour this mixture over the 3 cups of cooked, warm short grain rice and toss gently. Note: Mixing while the rice is hot is crucial for flavor absorption.
  2. In a medium bowl, combine 1 lb cubed salmon, 4 oz softened cream cheese, 0.5 cup Kewpie mayo, 2.5 tbsp Sriracha, 1 tbsp soy sauce, and 1 tsp sesame oil. Mix until the salmon is thoroughly coated and the cream cheese is incorporated.
  3. Press the seasoned rice into an even layer in a 9x13 inch baking dish. Sprinkle 3 tbsp furikake evenly over the rice. Note: This creates a seasoned barrier that prevents the rice from getting soggy.
  4. Spread the spicy salmon mixture over the furikake layer, using a spatula to push it to the edges. Ensure the layer is of even thickness for consistent cooking.
  5. Bake at 375°F for 15 minutes. Note: This cooks the salmon through while keeping it tender.
  6. Switch the oven to broil for 3 to 5 minutes until the top is bubbling and browned in spots. Watch closely to prevent burning.
  7. Remove from the oven and let it sit for 5 minutes. Top with diced English cucumber and sliced avocado. Note: The resting time allows the layers to set so it's easier to scoop.
  8. Drizzle 2 tbsp teriyaki sauce and any remaining spicy mayo over the top. Garnish with 2 thinly sliced scallions for a fresh pop of color.
  9. Cut the 10 g nori sheets into small squares or rectangles. Serve the bake warm, allowing guests to scoop a portion onto a piece of nori.
  10. The rice should be soft but firm, the salmon velvety, and the nori should provide a distinct shatter when you bite into it.