Salmon Sushi Bake

For Sushi Rice

• ½ cup sushi rice or Japanese Rice
• ½ cup water (for cooking)
• 1 tablespoon rice vinegar
• 2 tablespoons Mirin

For Sushi Bake Mixture:

• 3-4 ounces Fresh Wild Caught Salmon, cubed
• 2 green onions, sliced
• 1 teaspoon Soy sauce or tamari
• 1 teaspoon sriracha, more to taste
• 1 ½ tablespoon Kewpie (Japanese mayonnaise)
• ½ teaspoon sesame oil
• 2 teaspoons Thai chili powder

Toppings:

• 1 tablespoon Fufikaka Rice Seasoning
• ½ Avocado, sliced
• ¼ English cucumber, sliced
• eel sauce, to taste
• sriracha, to taste
• Sushi Nori (Seaweed), to serve

1.  Make rice according to the package instructions, set aside to let cool.
2. Cube Salmon and add the ingredients listed for the ‘Sushi Bake Mixture’. Mix well.
3. Once the rice is cool, add the rice vinegar and Mirin. Pour the rice in to the skillet and press down on the rice to cover the bottom of the skillet completely.
4. Top with the Salmon Bake mixture.
5.  Place in the oven, 6 inch from the broiler for 5 minutes, then remove and pour a little eel sauce on top and place back in the oven for 3 more minutes.
6.  Take out and top with more green onions, sriracha, cucumbers, avocado, and fufikaka.
Enjoy!