Description
Use fresh or canned salmon– Drain well for the best texture.2Furikake is key– it Adds umami and crunch.Serve with nori– Scoop into seaweed sheets for sushi vibes! Use fresh or canned salmon– Drain well for the best texture.2Furikake is key– it Adds umami and crunch.Serve with nori– Scoop into seaweed sheets for sushi vibes!
Ingredients
Scale
- 2 cups cooked sushi rice
- 2 tbsp rice vinegar, 1 tbsp sugar, ½ tsp salt
- 8 oz cooked salmon (flaked)
- 4 oz cream cheese, ¼ cup mayo, 1 tbsp sriracha, 1 tbsp soy sauce
- ½ cup shredded imitation crab (optional)
- ½ tsp sesame oil, 1 sheet nori (chopped)
- Toppings: ¼ cup furikake, 2 tbsp green onions, 1 tbsp sesame seeds, extra sriracha & mayo
Instructions
- Mix rice vinegar, sugar, and salt into warm rice.
- Combine salmon, cream cheese, mayo, sriracha, soy sauce, sesame oil, and imitation crab.
- Layer sushi rice in a greased 8×8” dish, sprinkle with furikake, and spread the salmon mixture on top
- Bake at 375°F (190°C) for 15-20 min.
- Garnish with green onions, sesame seeds, and drizzle mayo & sriracha. Serve with nori sheets.
Notes
Use fresh or canned salmon– Drain well for the best texture.2Furikake is key– it Adds umami and crunch.Serve with nori– Scoop into seaweed sheets for sushi vibes!
Use fresh or canned salmon– Drain well for the best texture.2Furikake is key– it Adds umami and crunch.Serve with nori– Scoop into seaweed sheets for sushi vibes!