Ingredients
- 1 tbsp sesame oil
- 100g salmon fillet
- 1 pack seaweed sheets (nori)
- 1 stem onion leaves (scallions)
- Kewpie sriracha mayonnaise
- 150g surimi sticks
- 1/2 kg cooked rice
- 1 pack cheese (you can use cream cheese or any soft cheese, like mozzarella)
- 1 pinch salt
Method
- Prepare the Salmon and SurimiSalmon: Slice the salmon fillet into small bite-sized pieces or thin strips.Surimi: Shred the surimi sticks into small pieces using your hands or a knife.
- Cook the SalmonHeat the sesame oil in a frying pan over medium heat.Add the salmon pieces and cook for about 2-3 minutes, or until the salmon is cooked through. Once done, remove from the heat and set aside.
- Prepare the RiceIf the cooked rice is cold, warm it up gently in the microwave or on the stove, adding a small splash of water if necessary to keep it moist.Add a pinch of salt to the rice and mix well to season it.
- Make the Creamy SauceIn a bowl, combine the cooked salmon, shredded surimi, and a generous amount of Kewpie sriracha mayonnaise (to your taste).Stir the mixture until it’s well combined and creamy.
- Prepare the Seaweed SheetsLay out your seaweed sheets on a baking tray lined with parchment paper. These will form the base of your sushi.
- Assemble the Sushi BaseSpread a thin layer of the seasoned rice onto the seaweed sheets, pressing gently to make sure it sticks. Ensure the rice is spread evenly, covering most of the sheet but leaving a small border on the edges.
- Add the Salmon-Surimi MixtureSpoon the creamy salmon-surimi mixture over the rice, spreading it evenly across the surface of each sheet.
- Top with CheeseTear or slice the cheese into small pieces and place them over the salmon-surimi mixture. If using cream cheese, a few dollops on top would work well.
- Bake the SushiPreheat your oven to 180°C (350°F).Place the baking tray with the sushi in the oven and bake for 10-12 minutes or until the cheese is melted and lightly golden.
- Garnish and ServeWhile the sushi is baking, finely chop the onion leaves (scallions).Once baked, remove from the oven and garnish with the chopped scallions on top.Cut the baked sushi into squares or slices and serve with additional Kewpie sriracha mayonnaise for dipping, if desired.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE SRIRACHA FLV 300G
