Ingredients:

  • 3 cups prepared sushi rice (short-grain Japanese rice)
  • 3 tbsp seasoned rice vinegar
  • 2 tbsp furikake (Nori Komi style)
  • 1 lb skinless salmon fillet, cubed
  • 0.5 cup Kewpie mayo
  • 2 tbsp sriracha sauce
  • 4 oz cream cheese, softened
  • 1 tsp toasted sesame oil
  • 2 green onions, thinly sliced
  • 1 large avocado, sliced
  • 1 pack roasted nori sheets (snack size)
  • 1 tbsp unagi sauce (optional drizzle)

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a 9x13 inch baking dish.
  2. Spread the warm, cooked sushi rice into an even layer in the baking dish. Drizzle with seasoned rice vinegar and gently fold to incorporate. Press down lightly to create a firm base.
  3. Sprinkle a generous, even layer of furikake over the seasoned rice to create a savory crust.
  4. In a large mixing bowl, combine the cubed salmon, Kewpie mayo, sriracha, softened cream cheese, and toasted sesame oil. Mix until the salmon is fully coated in the spicy emulsion.
  5. Spread the salmon mixture evenly over the rice layer. Bake for 15 minutes, then broil on high for 2-3 minutes until the top develops characteristic charred 'leopard spots'.
  6. Remove from oven. Top with sliced avocado, sliced green onions, and an optional drizzle of unagi sauce. Serve warm by scooping portions into roasted nori sheets.