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The viral bowl of baked salmon mashed into hot rice with kewpie mayo, sriracha and kimchi, scooped up in sheets of nori. Ready in twenty minutes from a cooked fillet.
Bake the 300 g salmon fillet at 200°C for 12 to 15 minutes until it flakes apart easily and reads 63°C at the thickest point. Peel off the skin and break the flesh into large flakes.
Tip the flaked salmon onto the hot cooked sushi rice and mash the two together with a fork until the fish disappears into the grains. The rice has to be steaming hot, which is what makes the mayo melt into a sauce.
Fold in the 3 tablespoons kewpie mayo, the 15 ml sriracha and the 15 ml soy sauce until the mixture is creamy and pale orange all through.
Add the 100 g kimchi with a little of its juice and the diced avocado, and fold twice only so they stay in distinct pieces rather than turning to paste.
Divide between 2 bowls, scatter the sesame seeds and scallion, and serve with the 8 g nori cut into squares for scooping the rice up by hand.
