Sushi Bake

Ingredients for Sushi Bake

• 1 1/2 cups Japanese short-grain rice
• 1 1/2 cups cold water
• 3 tbsp sushi rice vinegar
• 200 g salmon fillets
• 80 g cream cheese
• 2 tbsp Sriracha, plus more for serving
• 200 g kani, thinly sliced
• 2 avocados, cubed
• 2 tbsp Kewpie mayonnaise, plus more for serving
• 3 tbsp Kewpie roasted sesame dressing
• Furikake
• Gari (pickled sushi ginger)
• Nori seaweed squares

How to cook Sushi Bake

1. 1.Bake salmon at 220°C for 10 minutes; flake it and mix with 2 tablespoons Sriracha.
2. 2.Mix kani with 2 tablespoons Kewpie mayonnaise and roasted sesame dressing.
3. 3.Rinse rice until water runs clear. Cook with cold water, covered, then rest 10 minutes.
4. 4.Fold vinegar through rice and press lightly into a 12-by-8-inch casserole dish.
5. 5.Arrange alternating strips of cream cheese with spicy salmon and kani mixture; bake at 200°C for 10–15 minutes.
6. 6.Top kani sections with avocado, furikake, mayonnaise, and Sriracha; serve with nori and gari.