Ingredients
Bake and serving
- 454 g skinless salmon fillet 1 pound, pin bones removed
- 600 g cooked short-grain white rice about 3 3/4 cups
- 30 ml unseasoned rice vinegar 2 tablespoons
- 8 g granulated sugar 2 teaspoons
- 1/4 teaspoon fine salt 1.5 g
- 85 g plain cream cheese 3 ounces, softened
- 45 g regular mayonnaise 3 tablespoons
- 15 g sriracha 1 tablespoon
- 5 g toasted sesame seeds about 1 1/2 teaspoons
- 30 g scallions thinly sliced
- 200 g cucumber diced
- 6 plain nori sheets about 15 g total, cut into quarters
Equipment
- 1 8-inch square baking dish
- 1 Small baking dish for salmon
- 1 Mixing bowl
- 1 Spatula
- 1 Instant-read thermometer
Instructions
Cook and assemble
- Heat the oven to 400°F (200°C). Put the salmon in a small baking dish. Bake 12 to 18 minutes, depending on thickness, until its thickest part reaches 145°F (63°C). Remove any remaining skin or bones and flake with a fork.
- While the salmon cooks, stir the rice vinegar, sugar and salt until dissolved. Gently fold into the warm cooked rice, keeping the grains intact. Spread in an ungreased 8-inch square baking dish.
- Mix the softened cream cheese, mayonnaise and sriracha until smooth, then fold in the cooked salmon. Spread evenly over the rice without packing it down.
- Bake at 400°F (200°C) for about 15 to 20 minutes, until hot throughout and 165°F (74°C) in the center. If needed, continue in short intervals rather than relying on surface color.
- Scatter with sesame seeds and scallions. Divide into six portions and serve warm with the diced cucumber and nori quarters for scooping. Add cucumber only at serving so it stays crisp.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 416.8kcalCarbohydrates: 34.2gProtein: 20.3gFat: 21.3gSodium: 293.6mg
Notes
Timing assumes cooked rice and includes baking salmon before assembling. Nutrition is an ingredient-based estimate per one-sixth recipe including cucumber and nori; brand differences and cooking losses affect values. Check sauce, mayonnaise and nori labels for allergens. Refrigerate promptly in shallow containers; use within three to four days of the earliest cooked ingredient and reheat to 165°F (74°C). Store nori dry and cucumber separately. Estimates use USDA ingredient data, Gimme plain sushi nori and Mizkan Natural Rice Vinegar labels. Fiber and sugars are omitted because the matched short-grain rice data are incomplete; nori fiber is only reported as less than 1 g per sheet. Fat fractions, cholesterol and micronutrients are omitted where sriracha, nori or vinegar data do not provide complete amounts.
