Ingredients
Scale
Rice
- 2 cups sushi rice (dry), rinsed
- 1/4 cup rice vinegar
- 1 tbsp sugar (or 2 tsp monk fruit)
- 3/4 tsp salt
Filling
- 1.25–1.5 lb cooked salmon, flaked
- 1/3 cup plain Greek yogurt
- 2–3 tbsp light mayo (Kewpie if possible)
- 4 oz Neufchâtel cheese, softened
- 1–2 tbsp sriracha
- 1 tbsp low-sodium soy sauce or tamari
- 1 tsp rice vinegar
- 2 tbsp green onions, sliced
- 2–3 tbsp furikake, divided
Toppings
- Light mayo and sriracha, for drizzle
- Green onions, extra furikake
- Nori sheets; optional avocado, cucumber, sesame
Instructions
- Cook rice. Mix vinegar, sugar, and salt. Fold into warm rice. Rest 5 minutes.
- Cook salmon at 400°F until just flaky. Flake with a fork.
- Stir yogurt, light mayo, Neufchâtel, sriracha, soy, and vinegar until smooth. Fold in salmon, green onions, and 1–2 tbsp furikake.
- Press rice into a greased 9×13 dish. Sprinkle 1 tbsp furikake. Spread salmon mixture on top.
- Bake 400°F for 10–12 minutes. Broil 1–2 minutes until lightly golden.
- Drizzle sauces. Add furikake and green onions. Serve with nori and fresh toppings.
Notes
- Keep salmon moist; avoid overbaking.
- Season rice this makes the dish.
- Add crunchy veggies after baking.
- Prep Time: 20 min
- Cook Time: 20 minutes
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: Sushi‑inspired, Asian‑fusion