Salmon Sushi Bake

Step by step

1. Using the  KitchenAid^® Grain and Rice Cooker, select the Short Grain White Rice menu option. Add the specified amount of rice and select NEXT.

2. Set cooking liquid to water.Add the recommended amount of water to reach “regular” texture. Allow rice to cook.

3. While the rice is cooking, bake the salmon. Preheat the oven to 400ºF. Dry salmon filet with paper towels, and set it skin side down on a sheet tray lined with parchment. Sprinkle 3 tablespoons of furikake over the top, then bake the salmon in the preheated oven for 12-14 minutes, or until the salmon flakes easily. Set aside to cool. Keep oven on to bake assembled dish.

4. While the salmon is cooling, mix the diced cucumber with the green onions together in a bowl.

5. In a separate bowl, combine the cream cheese, mayonnaise, soy sauce and wasabi (if using) and mix well. Scrape the salmon from the skin and add the salmon into the cream cheese mixture along with the chopped imitation crab. Gently stir to incorporate, breaking up salmon into chunks as you stir.

6. When rice is cooked, remove the bowl from the cooker and mix in the rice vinegar, sugar and 2 tablespoons furikake. Use a large spoon to mash and stir the rice to fully incorporate.

7. Press the rice into the bottom of your 8”x8” baking dish, being sure to use pressure and compress tightly. Then, spread the cucumber mixture over the rice and top the cucumber mixture with the salmon mixture. Swirl a bit of mayonnaise across the top and sprinkle with the last 2 tablespoons of furikake.

8. Place the dish in the oven and bake for 15 minutes. Switch oven to broil and broil for 1-2 minutes or until top is bubbly and golden. Allow to slightly cool before serving. Sprinkle with sliced green onions and serve with toppings of choice.