Ingredients
- 1–1.5 lb salmon, skin off, patted dry (450–680 g)
- 0.75 tsp kosher salt, divided
- 0.5 tsp black pepper
- 1 cup uncooked short-grain sushi rice (≈3 cups cooked, 195 g)
- 3 tbsp rice vinegar
- 1 tbsp sugar (2 tsp if less sweet)
- 0.5 tsp fine sea salt
- 1–2 tbsp furikake, plus more for topping
- 0.33 cup Kewpie mayo
- 1–2 tbsp sriracha (to taste)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 2 tbsp cream cheese, softened (optional)
- roasted nori squares, for serving
- sliced scallions, for garnish
- sesame seeds, for garnish
- avocado, for serving
- jalapeño slices, optional
- eel or teriyaki sauce, optional drizzle
Equipment
- oven
- 8×8-inch baking pan
- saucepan
- rice cooker (optional)
- knife and cutting board
- Instant-read thermometer
Method
- Rinse rice until water runs mostly clear; cook. Heat vinegar, sugar, and salt to dissolve; fold into hot rice. Spread into 8×8-inch pan and sprinkle with furikake.
- Season salmon with 1/4 tsp salt and pepper. Bake at 375°F/190°C for 10–12 minutes (or air fry 400°F/205°C for 8–10 minutes) until just opaque; flake into chunks.
- Stir salmon with spicy mayo mix (Kewpie mayo, sriracha, soy sauce, rice vinegar, cream cheese if using). Adjust salt to taste.
- Spread salmon mixture over rice. Drizzle extra spicy mayo and sprinkle with furikake.
- Bake at 375°F/190°C for 15–20 minutes until bubbling and lightly bronzed. Optionally broil 1–2 minutes for char.
- Serve warm; scoop with roasted nori and garnish with scallions, sesame, avocado, and optional jalapeño or sauce drizzle.
Nutrition
Calories: 460kcalCarbohydrates: 47gProtein: 26gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 680mgPotassium: 550mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 4mgCalcium: 40mgIron: 2mg
Notes
Low-Carb Base: Use 4 cups cooked, well-dried cauliflower rice; add 2 tbsp rice vinegar + ½ tsp salt + 2 tbsp cream cheese as binder. Tuna & Salmon: Try 8 oz tuna + 8 oz salmon. GF: Use tamari and verify furikake. DF: Skip cream cheese. Cook salmon to 125–135°F for silky texture or 145°F for food safety. Metal pans brown faster than glass. Equipment: 8x8-inch baking pan, saucepan, rice cooker (optional), instant-read thermometer. Alternate Methods: Air Fryer 375–400°F 12–15 min in an 8–9-inch pan. Stovetop deconstructed version: pan-sear salmon, toss with mayo, spoon over rice. Broil 1–2 min for charred top.
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