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 (Mayo + sriracha + lime juice)
- Green onion (for garnish)
- Black and white sesame seeds (for garnish)
- Roasted seaweed (to serve)
- Unagi sauce (to serve)
- English cucumber slices (to serve)
- Avocado slices (to serve)
Instructions
- Rinse sushi rice under cold water until clear. Cook in a rice cooker with water. Once cooked, mix with seasoned rice vinegar and let cool.
- Preheat oven to 400°F. Season salmon with salt, pepper, and garlic powder; bake for 15-20 minutes.
- Flake baked salmon into a bowl and combine with imitation crab meat, mayonnaise, cream cheese, sriracha, and soy sauce.
- Spread cooled sushi rice in a greased baking dish; layer the salmon mixture on top. Broil for about 4 minutes until heated through.
- Serve garnished with spicy mayo, green onions, sesame seeds, alongside roasted seaweed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (175g)
- Calories: 385
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg