Spicy Salmon Sushi Bake

Ingredients:

For the Spicy Baked Salmon:

• 2 salmon filets

• Salt and pepper, to taste

• 5 tablespoons Kewpie mayonnaise

• 2 tablespoons Sriracha (adjust to taste)

• 4 tablespoons panko breadcrumbs

• Whites from 2 scallions, minced

For the Eel Sauce:

• 1/3 cup soy sauce

• 1/3 cup granulated sugar

• 1/3 cup mirin

For the Spicy Mayonnaise:

• 1/4 cup Kewpie mayonnaise

• 2 tablespoons Sriracha (adjust to taste)

For the Sushi Bake:

• 1 8oz package of InnovAsian's Sticky White Rice

• 1 teaspoon sesame oil

• 1/4 cup furikake

• 1 package Seaweed Snacks, for serving

• 1 avocado, sliced

• 1 cucumber, sliced

• Greens from 1-2 scallions, sliced

• Drizzle of eel sauce (store-bought or homemade)

• Drizzle of sriracha mayonnaise

Instructions:

1. If making your own eel sauce, combine all ingredients in a small saucepan over medium heat.

2. Bring to a boil then reduce to low and allow to simmer for about 5 minutes until the sauce has thickened.

3. Remove from heat and let it cool to room temperature then store in an airtight container in the fridge (for up to a week) until ready to use.

4. Preheat oven to 400 degrees Fahrenheit.

5. Place salmon filets in a lightly greased baking dish and season with salt and pepper.

6. Drizzle tops of salmon with about 2 tablespoons each of Kewpie Mayonnaise and Sriracha.

7. Bake in preheated oven for 15-18 minutes.

8. Once salmon is baked, remove from oven and flip to remove the salmon skin.

9. Increase oven heat to 425 degrees Fahrenheit.

10. With a fork, break up the salmon until it’s all shredded.

11. To the dish with the shredded salmon, add in panko, remaining kewpie mayonnaise, and scallion whites. Mix well to combine.

12. Grease an 9x9 baking dish with sesame oil. 

13. Cook sticky white rice according to package then place in baking dish and press press firmly ensuring it’s flat.

14. Sprinkle furikake evenly over rice followed by salmon mixture. 

15. Bake in preheated oven for 10 to 15 minutes, or until heated through. 

16. Remove sushi bake from oven and allow it to cool slightly then drizzle with eel sauce and spicy mayo then top with scallion greens. 

17. To eat, scoop and place on top of a seaweed snack then top with a sliced of cucumber and some avocado.

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