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Preheat your oven to 180°C (350°F).
Mix warm sushi rice with rice vinegar and sugar. Spread evenly in a baking dish.
In a bowl, mix salmon, spices, mayo, cream cheese, soy sauce, and sesame oil until smooth.
Spread the salmon mixture over the rice layer.
Sprinkle with chopped green onions, sesame seeds, and optional crumbled nori.
Bake for 15–20 minutes until the top is slightly golden and bubbly.
Let cool slightly before serving.
Serving and storage tips:
Serve warm with seaweed sheets for scooping or eat with chopsticks.
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven or microwave.
Variations:
Use cooked shrimp or tuna instead of salmon.
Add spicy Sriracha mayo on top before baking.
Mix in avocado chunks after baking for a creamy bite.
FAQ:
Can I use raw salmon?
This recipe uses cooked or canned salmon. If using raw, make sure it’s sushi-grade and bake until fully cooked.
Is it gluten-free?
Use tamari instead of soy sauce for a gluten-free version.
Can I make it dairy-free?
Skip the cream cheese and use a dairy-free mayo substitute.
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