Ingredients
Scale
- 2 cups dry sushi rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 1 1/2 lb salmon fillet
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 8 oz imitation crab meat (chopped)
- 1/2 cup Japanese mayonnaise
- 4 oz cream cheese (softened)
- 1 Tbsp sriracha
- 1 Tbsp low sodium soy sauce
- 2 Tbsp furikake
- Spicy mayo (mayonnaise + sriracha + lime juice)
- Chopped green onion
- Black and white sesame seeds
- Roasted seaweed
- English cucumber (sliced)
- Avocado slices
Instructions
- Start by rinsing the dry sushi rice. Place the rice in a fine-mesh sieve and run it under cold water for about 1 minute while mixing it around gently with a spoon.
- Transfer the rinsed rice to your rice cooker. Add water and turn on the cooker. Once done, spread the rice onto a rimmed baking sheet. Pour in 1/4 cup seasoned rice vinegar and fold it in gently using a rice paddle. Allow it to cool.
- Season your salmon fillet with salt, pepper, and garlic powder. Preheat your oven to 400 degrees Fahrenheit and bake for 15-20 minutes until it reaches an internal temperature of at least 145 degrees Fahrenheit.
- Once cooled, flake the salmon into a large mixing bowl. Add chopped imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and low sodium soy sauce. Mix everything together well until combined.
- Spread cooled sushi rice evenly into your baking dish and lightly compress it. Sprinkle 3 tablespoons of furikake over the top. Spread the spicy salmon mixture over the rice layer.
- Broil in your oven for about 4 minutes until heated through and slightly crispy on top.
- Once done, drizzle spicy mayonnaise and sriracha on top. Garnish with chopped green onion and sesame seeds before serving alongside roasted seaweed, unagi sauce, cucumber slices, and avocado slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1/6 of recipe (about 260g)
- Calories: 450
- Sugar: 2g
- Sodium: 810mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg