Ingredients
Scale
- 1 1/2 cups cooked sushi rice
- 1 1/2 pounds cooked salmon
- 1/2 cup low-sodium soy sauce (or coconut aminos)
- 2 tablespoons toasted sesame oil
- 3 tablespoons Kewpie mayo (Japanese mayo)
- 1 tablespoon sriracha (or more for extra spice!)
- 1 tablespoon rice vinegar
- 1 8- ounce container cream cheese
- 1 bunch green onions (chopped)
- 1/4 cup furikake seasoning
Serving Suggestions:
- Nori squares
- Tortilla chips
Instructions
- Cook the sushi rice according to the package instructions and set it aside.
- For the salmon, it’s simple! Place it on a baking sheet and broil it on the middle rack for 8 minutes. Alternatively, bake it at 375°F for 15-18 minutes. Let it cool, then shred the salmon using a fork (remove the skin).
- Place the shredded salmon in a bowl and add all the listed ingredients above. Mix everything together well.
- Preheat the oven to 400°F. Press the rice into an even layer in an 8×8 or 9×11 baking dish. Spread the salmon mixture on top in an even layer. Sprinkle the furikake seasoning over it.
- Bake for 10 minutes, then broil for 2-3 minutes.
- Serve warm with a side of nori sheets, and enjoy!