Easy Salmon Baked Rice (Print Version)
# Ingredients:
→ Accompaniments
01 -
Roasted seaweed sheets
02 -
Unagi sauce (eel sauce)
03 -
English cucumber, sliced
04 -
Avocado slices
→ Topping and garnish
05 -
Spicy mayo (just mayo, sriracha, and lime juice—tweak them how you like)
06 -
Chopped green onions
07 -
Sesame seeds, both black and white
→ For the salmon
08 -
680 grams salmon fillet
09 -
A pinch of salt, as needed
10 -
Black pepper, add as you prefer
11 -
1/2 teaspoon garlic powder
→ Filling
12 -
225 grams chopped imitation crab
13 -
120 ml Japanese mayo
14 -
113 grams cream cheese (let it soften first)
15 -
1 tablespoon sriracha chili sauce
16 -
1 tablespoon low-sodium soy sauce
17 -
2 tablespoons furikake
→ For the rice
18 -
2 cups uncooked sushi rice
19 -
2 cups water
20 -
1/4 cup seasoned rice vinegar
# Instructions:
01 -
Dish it up while it's still warm and give your table a spread: pass around sheets of roasted seaweed, drizzle over that sweet unagi sauce, and toss on cucumber and creamy avocado slices.
02 -
Stick the whole thing under your broiler for about 4 minutes, or until you spot a bit of golden on top. Pull it out, zig-zag spicy mayo and extra sriracha over the top, and scatter with green onions and sesame seeds.
03 -
Break the cooled salmon apart with a fork into a big bowl. Dump in the chopped imitation crab, Japanese mayo, cream cheese (make sure it's soft), hit it with sriracha and a splash of low-sodium soy. Stir until everything's mixed real nice.
04 -
Spread your cooled, seasoned rice in the bottom of a baking dish (about 22x33 cm) and press it down so it's even. Dust the furikake over the rice. Pile on the spicy salmon mixture and level it out to cover the whole thing.
05 -
Heat up your oven to 205°C. Sprinkle the salmon with salt, pepper, and garlic powder. Put it onto a lined tray and bake about 15–20 minutes, or until a food thermometer reads at least 63°C inside. Let it chill off once baked.
06 -
Put the sushi rice in a fine sieve and rinse under cold tap water, swirling it with a spoon for a minute. Move the rice to your rice cooker with the right amount of water, then cook it as your cooker says. Once it’s cooked, dump it out on a baking sheet, drizzle with seasoned rice vinegar, and gently fold it all together with your paddle. Let the rice hang out until it’s cool.
# Notes:
01 -
Gently fold in the rice vinegar using a rice paddle to keep the rice from getting too clumpy. Give it plenty of time to cool down before spreading anything on top.