🍣 Baked Salmon Sushi
Ingredients
For the rice:
• 2 cups sushi or jasmine rice
• 2½ cups water
• ¼ cup rice vinegar (or white vinegar)
• 2 tbsp sugar
• 1 tsp salt
For the salmon filling:
• 1 salmon fillet (about 1 lb / 450g)
• Salt and pepper to taste
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Old Bay seasoning
• 3 tbsp cream cheese (softened)
• 2 tbsp mayo
• 1–2 tsp sriracha
• 1–2 scallions, finely chopped
For layering and topping:
• A little rice vinegar (for drizzling over rice)
• Crushed roasted seaweed or furikake
• Sriracha (to taste)
• BBQ sauce (optional — for a smoky touch)
• Spicy mayo (mayo + sriracha or hot sauce)
• Sliced jalapeños
• Sliced avocado
• Extra scallions for garnish
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Instructions
1. Cook and season the rice:
• Rinse rice until the water runs clear.
• Cook until tender, then mix in vinegar, sugar, and salt while warm. Set aside.
2. Prepare the salmon:
• Season salmon with salt, pepper, garlic powder, onion powder, and Old Bay.
• Bake at 400°F (200°C) for 10–12 minutes, or until cooked through.
• Flake salmon into a bowl.
3. Make the salmon mixture:
• Add cream cheese, mayo, sriracha, and scallions to the flaked salmon.
• Mix until creamy and well combined.
4. Assemble:
• Spread rice evenly in a baking dish.
• Drizzle a little rice vinegar on top for extra flavor.
• Sprinkle crushed seaweed or furikake over the rice.
• Add the creamy salmon mixture on top.
• Drizzle sriracha and BBQ sauce if using.
• Finish with spicy mayo over the top.
5. Bake:
• Bake at 400°F (200°C) for 12–15 minutes, until hot and lightly golden on top.
6. Garnish:
• Add sliced jalapeños, avocado, and scallions.
• Drizzle a little more spicy mayo if desired.
7. Serve:
• Scoop and enjoy with roasted seaweed sheets — just like a deconstructed sushi roll!