Description
A cozy, baked version of sushi that captures oceanic flavors without raw fish preparation.
Ingredients
Scale
- 2 cups sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 tablespoon sriracha (optional)
- 1 lb cooked salmon, flaked
- 3 green onions, chopped
- 1 sheet nori, torn into small pieces
- Soy sauce, for serving
- Wasabi and pickled ginger, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear and cook it according to package instructions.
- Mix the rice vinegar, sugar, and salt until dissolved. Stir into the cooled rice.
- Mix cream cheese, mayonnaise, and optional sriracha until smooth.
- Spread the cooled rice in a greased baking dish, layer with salmon, then with the cream cheese mixture, topped with green onions and nori.
- Bake for 15-20 minutes until golden on top.
- Serve warm with soy sauce, wasabi, and pickled ginger.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg