Sushi Salmon Bake
2 C short-grain rice
60ml rice wine (or white wine) vinegar
1 T sugar
1 t salt
200g cream cheese, at room temperature
¼ C sriracha mayonnaise, plus extra, to serve (or add some hot sauce to normal mayo)
1 T finely chopped pickled ginger
300g hot smoked salmon
2 T furikake seasoning
Kecap manis (sweet soy sauce)
1 large avocado, cut into thin wedges
1 T sesame seeds, toasted
1 T black sesame seeds
1 green shallot, thinly sliced diagonally
1 nori sheet, thinly sliced
- Place rice in a sieve and rinse under cold running water until the water runs clear. Place the rice and 3 cups of water in a saucepan. Cover with a tight-fitting lid and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15-20 minutes or until the water is absorbed. Remove from heat and set aside, covered, for 5 minutes. Add the vinegar, sugar and salt. Stir until combined.
- Preheat oven to 200°C/180°C fan forced. Place the cream cheese, mayonnaise and ginger in a bowl and stir until smooth and well combined. Remove and discard the skin from the salmon. Flake three-quarters of the salmon into the cream cheese mixture and gently stir until just combined.
- Lightly grease an 18 x 22cm ovenproof dish. Spoon the rice mixture into the dish and press down lightly to compact. Sprinkle with half the furikake. Spread the salmon/cream cheese mixture evenly over the rice mixture then arrange the remaining salmon on top.
- Bake for 10-15 minutes or until the rice is heated through. Drizzle over extra mayonnaise and kecap manis. Top with avocado. Sprinkle with the sesame seeds, shallot, nori and remaining furikake.
Recipe adapted from taste.com.au
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