3ccooked sushi rice (from about 1.5 c uncooked rice)cook according to package directions
1 1/2Tblsrice vinegar
1Tblssugar
1tspsalt
Baked Salmon
1 1/2lbssalmon fillet
salt and pepper
2Tblslow sodium soy sauce or tamari
1tsphoney
1clovegarlic, minced
2scallions, slicedplus more for topping
2Tblssriracha mayo
2 Tblscream cheeseroom temperature
Toppings
Eel sauce or other sweet sauce like unagi sauce or Japanese barbecue sauce
furikake
sesame seeds
cilantrooptional
jalapeños, slicedoptional
Instructions
Preheat the oven to 375 F. After cooking the sushi rice according to package directions, season with the rice vinegar, salt and sugar and stir to combine. Spread into an even layer on the bottom of your 9"x9" baking dish (I used a 9-inch diameter pie dish).
Season the salmon with salt and pepper. Combine the soy, honey and garlic in a bowl and rub over the fish. Bake the salmon for 15-18 minutes, depending on thickness. After the salmon is cooked, flake it with a fork (without the skin) and add it to a bowl with the scallions, cream cheese and sriracha mayo. Combine together until evenly mixed.
Change the oven temperature to 400F. Sprinkle furikake seasoning over the rice. Add the salmon mixture on top of that and flatten it to cover the rice. Top the salmon layer with more furikake, and then drizzle over some sweet sauce and sriracha mayo. Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes. Once done, top with more furikake, sesame seeds, sauces, scallions, cilantro (optional) and jalapeños (optional).
If you plan to prepare this dish in advance, I suggest layering the cooked rice and salmon, and then baking it just before serving.
Notes
Some of the recipes I referred to used A LOT more mayo and cream cheese mixed into the salmon (or whatever fish they chose). I did not go this route but if you decide to, you would end up with a creamier final product. This ratio was just right for me. Feel free to play around, adding up to 1/2 cup of each, if you like.