- • For the rice base:• 1 ½ cups dry sushi rice • 2 cups water• ¼ cup seasoned rice vinegar• ½ tsp granulated sugar• A pinch of salt• 1 tsp sesame oil for greasing, divided• For the spicy mayo:• ½ cup Kewpie mayonnaise• 2 tbsp sriracha• For the salmon layer:• 1 lb salmon filets, finely diced• 1 cup crab meat or imitation crab, finely chopped• ½ tsp sriracha • 3 scallions, finely chopped• For garnishing and serving:• 1 avocado, peeled, pitted, and sliced (optional)• 2 scallions, chopped• Nori sheets• Kewpie mayonnaise
- For the sushi rice:In a pot, add the rice and water. Stir and cook over medium heat for 8 to 10 minutes or until tender and the liquid has evaporated.Spoon the rice into a bowl and fluff to release some of the steam.In a small bowl, mix the rice vinegar, sugar, and salt until both the sugar and salt have dissolved. Pour the mixture over the rice and mix until well combined.Grease a baking dish with half of the sesame oil and spread the rice on top. Set the rice aside to cool completely.
- For the spicy mayo:In a bowl, mix the Kewpie mayonnaise and sriracha until smooth. Set it aside.
- For the salmon layer:In another bowl, add the salmon, crabmeat or imitation crab, teriyaki sauce, sriracha, and scallions. Mix well.
- To assemble the sushi bake:While the rice continues to cool, preheat the oven to 380°F or 190°C.Grease the baking dish with the remaining sesame oil and spread the cooled rice on the bottom of the baking dish.Spread on spicy mayo and sprinkle on the furikake.Spoon the salmon mixture on top and use the back of the spoon to layer the salmon evenly.Place the baking dish in the oven and bake for 10 to 15 minutes or until the salmon and crab meat cooks through.Remove the dish from the oven and drizzle some more spicy mayo on top. lay on the avocado (if using), and garnish with the scallions.
Product used in recipe
- Kewpie - Mayonnaise