Ingredients
4 cups white rice, cooked ((short-grain sushi rice))
1 lb salmon
½ cup cream cheese
½ cup Japanese mayo (+ drizzle)
2 tbsp sriracha (+ drizzle)
½ cup eel sauce ((for dizzling & serving))
¼ cup furikake
2 green onions, sliced
2 tsp rice vinegar
¼ tsp sugar
¼ tsp salt
roasted seaweed
cucumbers, sliced
avocado, sliced
spicy mayo
eel sauce
Instructions
Baked Salmon
Pre-heat oven to 425°F.
Season salmon lightly with salt, pepper, and garlic powder.
Bake salmon for 20 minutes.
Sushi Bake
Pre-heat oven to 450°F.
In a bowl, mix together salmon, mayo, cream cheese, and sriracha.
In a 9x13 casserole dish, layer rice, furikake, and the salmon mixture. Then drizzle on sriracha, mayo, and eel sauce (save some of the eel sauce to serve on the side). Top with more furikake.
Bake for 10 minutes then broil for 3 mintues until top is toasty.
Sprinkle green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, remaining eel sauce, and enjoy!