Ingredients:

  • 370g sushi rice (short-grain white rice)
  • 600ml water
  • 45ml rice vinegar
  • 12g granulated sugar
  • 3g salt
  • 450g fresh salmon fillet, diced into small cubes
  • 120g Kewpie mayonnaise
  • 45ml Sriracha (adjust for heat preference)
  • 113g cream cheese, softened
  • 2 scallions, thinly sliced
  • 15ml soy sauce
  • 25g roasted seaweed (nori), cut into small rectangles
  • 1 avocado, sliced
  • 100g cucumber, thinly sliced
  • 15g toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
  2. Cook the rice according to package instructions (or using the rice cooker).
  3. While the rice is hot, gently fold in the rice vinegar, sugar, and salt.
  4. Let the rice cool slightly, then press it firmly into the bottom of the baking dish to create a flat, compact layer.
  5. In a large mixing bowl, combine the softened cream cheese, Kewpie mayo, Sriracha, and soy sauce.
  6. Fold in the diced raw salmon and sliced scallions.
  7. Stir gently until the salmon is fully coated in a thick, creamy sauce.
  8. Spread the salmon mixture evenly over the rice base, smoothing the top with a spatula.
  9. Preheat your oven to 400°F (200°C).
  10. Bake for 20–25 minutes, looking for a mahogany-colored crust and bubbling edges.
  11. Remove from the oven once the center is set and the top is lightly browned.