Tender salmon layered with creamy sauce, sushi rice, and melted cheese for an easy, flavorful bake.
# Ingredient List:
→ Seafood
01 - 14 oz skinless salmon fillet, cooked and flaked
02 - 4 oz imitation crab sticks, shredded (optional)
→ Rice
03 - 2 cups sushi rice, uncooked
04 - 2 1/2 cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt
→ Creamy Sauce
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce
11 - 1 tbsp soy sauce
→ Toppings
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallions, finely sliced
15 - 1 sheet nori, cut into small strips
→ Optional Garnishes
16 - Sliced avocado
17 - Sliced cucumber
18 - Pickled ginger
# Steps:
01 - Preheat the oven to 400°F.
02 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and allow to steam covered for 10 minutes.
03 - In a small bowl, combine rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Spread rice evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, shredded imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until creamy and fully incorporated.
05 - Evenly spread the seafood mixture over the rice layer in the baking dish. Top with shredded mozzarella cheese.
06 - Bake in the preheated oven for 20 to 25 minutes, until the cheese is golden and bubbly.
07 - Remove from oven and garnish with toasted sesame seeds, sliced scallions, and nori strips. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.
