Ingredients:

  • 2 cups (390g) Short-grain sushi rice
  • 2 ½ cups (590ml) Water
  • ¼ cup (60ml) Rice vinegar
  • 2 Tbsp Granulated sugar
  • 1 tsp Fine sea salt
  • 1 lb (450g) Salmon fillet, skin removed, raw
  • ½ cup (120g) Mayonnaise (Japanese Kewpie preferred)
  • ¼ cup (60g) Cream cheese, softened
  • 2 Tbsp Sriracha hot sauce
  • 1 Tbsp Soy sauce (or Tamari)
  • 1 tsp Toasted sesame oil
  • 1 tsp Fresh ginger, finely grated
  • 1 Green onion (scallion), thinly sliced (white and light green parts only)
  • ½ cup (50g) Panko breadcrumbs
  • 1 Tbsp Unsalted butter, melted
  • 1 tsp Black or white sesame seeds

Instructions:

  1. Cook the sushi rice according to package instructions. While hot, gently fold in the rice vinegar, sugar, and salt mixture until fully incorporated and glossy. Spread evenly into a prepared 9x13 inch baking dish and set aside.
  2. Dice the raw salmon fillet into small, uniform ½-inch pieces. If using pre-cooked salmon, flake it coarsely.
  3. In a large bowl, whisk together the mayonnaise, softened cream cheese, Sriracha, soy sauce, sesame oil, and grated ginger until completely smooth.
  4. Gently fold the diced raw salmon and the sliced white/light green parts of the onion into the creamy sauce mixture. Ensure the salmon is evenly coated.
  5. Spread the spicy salmon mixture evenly over the prepared sushi rice base in the baking dish.
  6. In a small bowl, toss the Panko breadcrumbs with the melted butter and sesame seeds until lightly coated. Sprinkle this mixture evenly over the salmon layer.
  7. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the topping is golden brown and crisp, and the salmon filling is cooked through.
  8. Let the bake rest for 5 minutes. Garnish with extra green onion and Sriracha before slicing into squares to serve immediately.