Ingredients:

  • 2 cups (400g) Uncooked Short-Grain Sushi Rice
  • 2 ½ cups (600ml) Water
  • 3 tbsp Rice Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tsp Sea Salt
  • 2 tbsp Furikake (Japanese Rice Seasoning)
  • 1 lb (450g) Fresh Salmon Fillet, skin removed and cubed
  • ½ cup (112g) Kewpie Mayo
  • 2 tbsp (32g) Sriracha
  • 4 oz (115g) Cream Cheese, softened
  • 1 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Unagi Sauce (Eel Sauce)
  • 2 Green Onions, thinly sliced
  • 1 Avocado, sliced
  • 1 pack Roasted Nori Sheets

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice with 2.5 cups of water in a rice cooker or heavy-bottomed pot.
  2. While the rice is still hot, gently fold in the rice vinegar, sugar, and sea salt. Mix until the grains are evenly coated and glossy.
  3. Press the seasoned rice firmly into the bottom of a 9x13 inch glass or ceramic baking dish. Sprinkle the 2 tablespoons of Furikake evenly over the rice layer.
  4. In a medium mixing bowl, combine the cubed salmon, Kewpie mayo, sriracha, softened cream cheese, soy sauce, and sesame oil. Mix until the salmon is well coated.
  5. Spread the spicy salmon mixture evenly over the rice foundation in the baking dish.
  6. Bake in an oven preheated to 400°F (200°C) for 15 minutes. Switch to the broiler setting for 2-3 minutes or until the top develops characteristic charred 'leopard spots'.
  7. Remove from the oven and drizzle with unagi sauce. Garnish with sliced green onions and fresh avocado. Serve warm by scooping into roasted nori sheets.