Baked Salmon Sushi Rice

Recipe - Baked Salmon Sushi Rice

  • Servings: 4
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  • 1 1/2 cup sushi rice (cook as package instructed)
  • 1/2 cup Kewpie
  • 1/3 cup sour cream
  • 1 tablespoon rice vinegar
  • 2 salmon fillet (shredded)
  • Pinch salt and pepper (for salmon)
  • 8 sticks imitation crab meat ( shredded)
  • 2 tablespoon furikake
  • 1 stalk green onion (optional)
  • Sriracha (optional)


  1. Preheat your oven at 350F.
  2. Cook the sushi rice as instructed on the package and let it cool.
  3. Fold in the rice vinegar into the rice and set it aside.
  4. Bake 2 salmon fillet with a pinch of salt and pepper for 8 to 10 minutes. (Does not have to be fully cooked since we’re going to bake it again) let it cool then shred into flakes.
  5. In a bowl, combine Kewpie, sour cream, imitation crab meat, shredded salmon, green onion, mix and set aside.
  6. Place rice into the non stick pan. Press down the rice until it’s slightly flat then sprinkle furikake.
  7. Top the rice with the salmon mixture. Squeeze kewpie diagonally on top of the salmon.
  8. Bake for 10 minutes or until the top is golden brown. Top off with furikake and enjoy.
Note: Will need 8 inch round or square non stick pan.

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