Regal Salmon Sushi Bake 26463

Hot Smoked Salmon Sushi Bake

  • Difficulty: Medium
  • Serves: 5
  • Preparation time:
  • Cooking time:
  • Oven temperature: 200° C

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Ingredients

  • 1 cup short grain rice
  • 1 tsp salt
  • 2 Tbsp rice wine vinegar
  • 2 tsp caster sugar
  • 2 large nori, sheets, crushed
  • 100g cream cheese, softened
  • 3 Tbsp kewpie mayo
  • 2 Tbsp sriracha, optional
  • 400g Regal Hot Smoked Salmon, flaked
  • 1 spring onion, finely chopped

To Finish:
  • 1 tsp sesame seeds, toasted
  • 1/2 tsp shichimi togarashi
  • 2 Tbsp kewpie mayo
  • 2 Tbsp sriracha

To Serve:
  • nori, small sheets
  • avocado, sliced
  • spring onion, sliced
  • soy sauce
  • pickled ginger

Method

Heat the oven to 200ºC regular bake.

Cook the rice in salted water using packet cooking instructions.

In a small saucepan over a moderate heat, mix together the rice wine vinegar and caster sugar. Once the sugar has dissolved, add to the cooked rice and mix through.

In a baking dish, roughly 35x25cm, add the rice and flatten with the back of a spoon. Take the crushed nori sheets and sprinkle on top.

In a large bowl, whisk together the cream cheese, mayonnaise and hot sauce. Once smooth, add the flaked salmon and spring onion, then fold through.

Spread the salmon mixture over the rice. Top with sesame seeds and shichimi togarashi. Bake for 10 minutes. Finish with a little extra mayonnaise and sriracha.

Serve with sliced avocado, small nori sheets, soy sauce and pickled ginger.

In a blender or food processor, blitz together all of the dressing ingredients until a smooth paste forms. If the dressing appears too thick, add a little extra lemon juice and olive oil. Then set aside.

 

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