Gochujang Salmon Sushi Bake

Ingredients for a serving size of 6

Rice:

• 300 g short-grain sushi rice
• 375 ml water
• 45 ml rice vinegar
• 15 g granulated sugar
• 5 g salt

Salmon:

• 450 g fresh salmon fillet
• 60 g cream cheese, softened
• 60 ml Kewpie Japanese mayonnaise
• 15 ml gochujang
• 10 ml soy sauce
• 5 ml sesame oil
• 2 scallions, finely chopped
• 1 clove garlic, minced

Toppings:

• 1 ripe avocado, thinly sliced
• 1 small cucumber (approx. 150 g), julienned
• 15 g furikake seasoning
• 5 g toasted sesame seeds
• Optional: sliced jalapeños for extra heat

Instructions

1. Prepare the Sushi Rice:
   1. Rinse the sushi rice under cold water until the water runs clear.
   2. In a saucepan, combine the rinsed rice with 375 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
   3. Remove from heat and let it sit, covered, for an additional 10 minutes.
   4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice. Set aside to cool slightly.
2. Cook the Salmon:
   1. Preheat your oven to 200°C (390°F).
   2. Place the salmon fillet on a baking tray lined with parchment paper. Season lightly with salt and pepper.
   3. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
   4. Remove from the oven and let it cool slightly. Then, flake the salmon into bite-sized pieces.
3. Prepare the Salmon Mixture:
   1. In a mixing bowl, combine the flaked salmon, softened cream cheese, Japanese mayonnaise, gochujang, soy sauce, sesame oil, chopped scallions, and minced garlic. Mix until well incorporated.
4. Assemble the Sushi Bake:
   1. Lightly grease a 20 cm x 20 cm (8 in x 8 in) baking dish.
   2. Spread the seasoned sushi rice evenly across the bottom of the dish.
   3. Sprinkle half of the furikake seasoning over the rice layer.
   4. Evenly spread the salmon mixture over the rice.
   5. Top with the remaining furikake and toasted sesame seeds.
5. Bake:
   1. Place the assembled dish in the preheated oven and bake for 10 minutes.
   2. Then, switch the oven to broil/grill mode and broil for an additional 2–3 minutes, or until the top is slightly browned and bubbly.
6. Garnish and Serve:
   1. Remove the sushi bake from the oven and let it cool for 5 minutes.
   2. Top with sliced avocado, julienned cucumber, and optional jalapeño slices.
   3. Serve warm with nori sheets or seaweed snacks for scooping.