Ingredients:

  • 3 cups (600g) cooked short-grain sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sea salt
  • 3 tbsp furikake
  • 1 lb (450g) fresh salmon fillets, skin removed
  • 1/2 cup (115g) Kewpie Mayo
  • 2 tbsp sriracha
  • 1 tbsp sweet chili sauce
  • 2 green onions, finely sliced
  • 4 oz (115g) cream cheese, softened
  • 1 pack roasted nori sheets
  • 1 Japanese cucumber, sliced into matchsticks
  • 1 avocado, sliced

Instructions:

  1. Season the rice: While the sushi rice is still warm, gently fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula.
  2. Prepare the base: Press the seasoned rice firmly into an even layer at the bottom of a 9x13 inch baking dish. Sprinkle a generous layer of furikake over the rice.
  3. Cook the salmon: Bake or air-fry the salmon fillets at 400°F (200°C) for 10-12 minutes. Flake the cooked salmon into bite-sized pieces using two forks.
  4. Mix the topping: In a large bowl, combine the flaked salmon, Kewpie mayo, sriracha, sweet chili sauce, sliced green onions, and softened cream cheese. Mix until well incorporated.
  5. Bake and Caramelize: Spread the salmon mixture evenly over the rice base. Bake at 400°F for 15-20 minutes until the top is bubbling and lightly browned.
  6. Serve: Garnish with sliced cucumber and avocado. Serve warm by scooping the bake into small pieces of roasted nori.