Alaska Pink Salmon Sushi Bake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 4
- Yield: 1 tray
Ingredients
- 1 cup short grain rice
- 2 tablespoons Rice Vinegar
- 1 tablespoon granulated sugar
- Kosher salt and freshly ground black pepper
- 4 tablespoons cream cheese, at room temperature
- 1/4 cup mayonnaise, divided
- 3 tablespoons sriracha, divided
- 1 (14.75) can wild Alaska pink salmon
- 3 tablespoons furikake rice seasoning, divided
- Zest of 1 lime
- 2-3 Tbsp Unagi (Eel sauce)
- 2 green onions, thinly sliced
For Serving:
- 1 cup English cucumbers, thinly sliced
- 1 medium avocado, sliced
- Toasted nori sheets
Preparation
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Step 1 Prep Rice and Salmon Mixture
Preheat oven to 375F. Lightly grease a 9×9-inch baking dish.
Combine rice, 1 1/3 cups water, vinegar, sugar, and 1 teaspoon salt in a medium saucepan. Bring the rice to a boil over medium-high heat. Reduce to low, cover, and cook until water is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes.
Stir together cream cheese, 2 tablespoons mayonnaise, and 2 tablespoons sriracha. Gently fold in salmon until evenly combined. Season with salt and pepper to taste.
Place cooked rice into prepared baking dish. With damp hands, press rice firmly into an even layer. Sprinkle with 11/2 tablespoon furikake.
Evenly spread salmon mixture on top of the rice. Sprinkle with remaining furikake.
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Step 2 Prep Sauce and Bake
Mix together remaining mayonnaise, sriracha, and lime zest in a small bowl until well combined. Drizzle sauce in a zigzag on top of salmon.
Bake at 375F until golden around the edges about 25 to 30 minutes. Remove from the oven and let stand for 5 minutes before slicing.
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Step 3 Serve
Drizzle sushi bake with unagi sauce and sprinkle with green onions. Serve with cucumbers, avocado, nori, and additional furikake.
