Ingredients:

  • 3 cups Cooked Short-Grain Sushi Rice (warm)
  • 3 tbsp Rice Vinegar
  • 1 tbsp Granulated Sugar
  • 1 tsp Sea Salt
  • 2 tbsp Furikake (Japanese rice seasoning)
  • 1 lb Salmon Fillets (skin removed)
  • 1/2 cup Kewpie Mayo
  • 2 tbsp Sriracha
  • 1 tbsp Sweet Chili Sauce
  • 4 oz Cream Cheese (softened)
  • 2 Green Onions (thinly sliced)
  • 1 Avocado (sliced fresh)
  • 1 pack Roasted Nori Sheets
  • 0.5 cup Cucumber sticks

Instructions:

  1. In a large bowl, fold the rice vinegar, sugar, and salt into the warm cooked rice until evenly coated.
  2. Press the seasoned rice firmly into an even layer at the bottom of a 9x13 inch baking dish. Sprinkle furikake evenly over the rice layer.
  3. Roast salmon fillets at 400°F (200°C) for 10-12 minutes until they flake easily. Shred the hot salmon with a fork.
  4. In a medium bowl, whisk together softened cream cheese, Kewpie mayo, sriracha, and sweet chili sauce. Fold in the shredded salmon and sliced green onions.
  5. Spread the salmon mixture evenly over the rice base. Bake at 400°F (200°C) for an additional 15-20 minutes until the top is slightly charred and golden.
  6. Top with extra drizzles of sriracha and mayo. Serve warm with fresh avocado slices, cucumber sticks, and nori sheets for scooping.