Description
A warm, creamy, and shareable twist on classic sushi flavors that’s perfect for family dinners and gatherings.
Ingredients
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Short-grain sushi rice – 2 cups (uncooked)
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Water – 2 ½ cups
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Rice vinegar – ¼ cup
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Granulated sugar – 2 tablespoons
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Salt – 1 teaspoon
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Fresh salmon fillets, skin removed – 1 ½ pounds (680 g)
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Olive oil – 1 tablespoon
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Salt – ½ teaspoon
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Black pepper – ¼ teaspoon
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Cream cheese, softened – 8 ounces (225 g)
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Mayonnaise – ½ cup
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Soy sauce – 2 tablespoons
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Sesame oil – 1 teaspoon
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Garlic powder – ½ teaspoon
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Onion powder – ½ teaspoon
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Green onions, sliced – ¼ cup
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Toasted sesame seeds – 1 tablespoon
Instructions
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Rinse the sushi rice and cook with water according to package instructions.
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Mix rice vinegar, sugar, and salt; fold into cooked rice and set aside.
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Bake salmon at 375°F (190°C) for 12–15 minutes, then flake.
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Combine cream cheese, mayonnaise, soy sauce, sesame oil, garlic powder, and onion powder.
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Fold flaked salmon into the creamy mixture.
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Press rice into a greased baking dish, then spread salmon mixture on top.
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Bake for 18–20 minutes until heated through.
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Garnish with green onions and sesame seeds before serving.
Notes
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Serve warm with roasted seaweed sheets, cucumber slices, or avocado.
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For best texture, avoid overbaking and reheat gently if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes