Salmon Sushi Bake Delight (Printable Version)

Layered sushi rice with salmon, crab, spicy mayo, and furikake create a vibrant and tasty meal option.

# Ingredients Required:

→ Seafood

01 - 680 g salmon fillet
02 - 227 g imitation crab meat, chopped

→ Seasonings

03 - Salt, to taste
04 - Black pepper, to taste
05 - 2.5 ml garlic powder
06 - 15 ml low sodium soy sauce
07 - 2 tbsp furikake seasoning

→ Sauces and Dairy

08 - 120 ml Japanese mayonnaise
09 - 113 g cream cheese, softened
10 - 15 ml sriracha

→ Rice

11 - 370 g Calrose sushi rice
12 - 60 ml seasoned rice vinegar

→ Garnishes and Optional

13 - Spicy mayonnaise (Japanese mayo, sriracha, lime juice)
14 - Chopped green onion
15 - Black and white sesame seeds
16 - Roasted seaweed sheets (optional)
17 - Unagi sauce (optional)
18 - Sliced English cucumber (optional)
19 - Avocado slices (optional)

# Guide to Cooking:

01 - Rinse 370 g sushi rice under cold water for one minute. Cook in a rice cooker with water according to manufacturer instructions. Transfer to a rimmed baking sheet and gently fold in 60 ml seasoned rice vinegar using a rice paddle. Allow to cool completely.
02 - Preheat oven to 200°C. Season salmon with salt, pepper, and garlic powder. Bake for 15 to 20 minutes until the internal temperature reaches 63°C. Let cool slightly, then shred into flakes.
03 - In a large bowl, mix shredded salmon, chopped imitation crab, 120 ml Japanese mayonnaise, 113 g softened cream cheese, 15 ml sriracha, and 15 ml soy sauce until uniform.
04 - Lightly compress cooled sushi rice into a 23×33 cm baking dish. Evenly sprinkle 2 tbsp furikake over the rice. Spread the seafood mixture evenly on top.
05 - Place assembly under the broiler for four minutes or until the top shows slight browning.
06 - Drizzle with spicy mayonnaise and additional sriracha to taste. Garnish with chopped green onion and black and white sesame seeds. Serve warm with optional roasted seaweed sheets, cucumber slices, and avocado.

# Extra Suggestions:

01 - Adjust sriracha and spicy mayonnaise to desired spice level.
02 - Use high-quality Japanese mayonnaise for best flavor.
03 - Ensure sushi rice is fully cooled before assembly to prevent melting the seafood mixture.
04 - Optional toppings can be customized based on preference.

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