Layered dish featuring rice, flaked salmon, avocado, and nori baked until warm and topped with sesame seeds.
# Needed Ingredients:
→ Rice Layer
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1 teaspoon salt
→ Salmon Layer
06 - 14 ounces skinless salmon fillet
07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon black pepper
→ Creamy Layer
10 - 3.5 ounces cream cheese, softened
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon sriracha (optional)
13 - 1 teaspoon lemon juice
→ Toppings
14 - 2 avocados, sliced
15 - 3 sheets roasted nori, cut into small squares
16 - 1 tablespoon toasted sesame seeds
17 - 2 spring onions, thinly sliced
→ For Serving
18 - Soy sauce for dipping
19 - Pickled ginger (optional)
20 - Wasabi (optional)
# Preparation Steps:
01 - Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce to low and simmer covered for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Stir this seasoning into the cooked rice and fluff gently with a fork. Spread the rice evenly in a lightly greased 9x13-inch baking dish.
03 - Set the oven to 400°F (200°C) to prepare for baking.
04 - Place the salmon fillet on a parchment-lined baking tray. Brush with soy sauce and sesame oil, then sprinkle with black pepper. Bake for 12 to 15 minutes until cooked through, then flake the salmon with a fork.
05 - In a bowl, combine softened cream cheese, mayonnaise, sriracha (if using), and lemon juice until smooth. Fold in the flaked salmon evenly.
06 - Spread the creamy salmon mixture evenly over the rice layer in the baking dish.
07 - Bake the assembled layers for 10 minutes until warmed through and lightly golden on top.
08 - Top with sliced avocado, nori squares, toasted sesame seeds, and spring onions. Slice and serve warm with soy sauce, pickled ginger, and wasabi on the side.
