No ratings yet
A deconstructed sushi roll in a dish. Seasoned rice topped with creamy baked salmon, scooped up with sheets of nori.
Mix the warm cooked sushi rice with the 30 ml rice vinegar, then press it in an even layer into a roughly 20 by 20 cm baking dish.
Bake the 400 g salmon at 200°C for 12 to 15 minutes until it flakes, then flake it and mix with the 5 tablespoons kewpie mayo, the softened cream cheese and the 15 ml sriracha.
Sprinkle the 3 tablespoons furikake evenly over the rice, then spread the creamy salmon mixture over the top.
Bake at 200°C for 12 to 15 minutes until hot through and lightly golden on top. For deeper colour, grill for 1 to 2 minutes at the end.
Scatter the sliced scallion over, drizzle with the 15 ml soy sauce, and serve with squares of nori to scoop.
