Ingredients
Sushi Rice
- 1 cup sushi rice or short grain rice
- 1 1/2 cups water
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Spicy Baked Salmon
- 1-1.5 lbs salmon fillet
- Salt & pepper
- 2 tbsp coconut aminos
- 1 tsp honey
- 1 clove crushed garlic
- 2 scallions
- 2 tbsp spicy mayo
- 2 tbsp cream cheese
Spicy Mayo
- 1/2 cup mayo
- 1/3 cup sriracha
- 1 tsp sesame oil
Toppings
- Eel sauce or other sweet sauce like unagi sauce
- Furikake (savory Japanese rice seasoning)
- Sesame seeds
- Scallions, chopped
- Sliced Jalapeños
Directions
Sushi Rice
- Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed
- Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
Spicy Baked Salmon
- Preheat oven to 375 F
- While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey and garlic in a bowl and rub over the fish
- Bake the salmon for 15-18 minutes, depending on thickness
- After the salmon is cooked, flake it with a fork (without the skin) and add it to a bowl with the scallions, cream cheese and spicy mayo. Combine together until evenly mixed
Assembly
- Change the oven temperature to 400 F
- Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top
- Add the salmon mixture over that and flatten it to cover the rice
- Top the salmon layer with more furikake, and then drizzle over some sweet sauce and spicy mayo
- Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes
Toppings
- Once done, top with more furikake, sesame seeds, sauces, scallions and jalapeños
- If you plan to prepare this dish in advance, I suggest layering the cooked rice and salmon, and then baking it before serving!
- Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.