The Corporate Cookbook

About This Recipe:

The time has finally come for the infamous salmon sushi bake! This recipe is an amazing way to use up leftover salmon, or to spice up your everyday salmon. If you do not have kewpie mayo, you can use regular mayo and just add a splash of rice wine vinegar, and if you don’t have furikake you can make your own with seaweed and sesame seeds. This recipe could work with jasmine rice, but it won’t have the same glutinous, thick texture as sushi rice. However, the rice wine vinegar is necessary for the rice because it’s what gives it that slightly tangy, sweet flavor.

Enjoy!

Ingredients (4 servings) 
-1 lb cooked salmon (bake at 400 degrees F for about 20 minutes)
-2 tbls kewpie mayo
-1 tbl soy sauce
-3 cups cooked sushi rice (1 cup uncooked)
-2 tbls rice wine vinegar
-4 tbls furikake
-4 scallions, sliced
-Kewpie mayo, for drizzling
-Sriracha, for drizzling
-Vegetable oil

Instructions (40 minutes)
1. In a large bowl, mix together the cooked salmon, kewpie mayo, and soy sauce until well combined.
2. In another bowl, mix together the cooked sushi rice and rice wine vinegar.
3. Add a thin layer of vegetable oil to a 9 x 9 baking dish. Layer in the sushi rice, evenly sprinkle half of the furikake, and then spread on the salmon mixture. Then top with the remaining furikake, the scallions, and drizzle the kewpie mayo and sriracha.
4. Bake at 400 degrees F for 15 minutes, and then broil for 5 minutes to brown.