Creamy Salmon Bake Casserole (Print Version)

# Ingredients:

→ Accompaniments

01 - Avocado slices
02 - English cucumber, sliced
03 - Unagi sauce (eel sauce)
04 - Roasted seaweed sheets

→ Topping and garnish

05 - Black and white sesame seeds
06 - Green onion, chopped
07 - Spicy mayonnaise (mayonnaise, sriracha, lime juice, to taste)

→ Filling

08 - 2 tablespoons furikake
09 - 1 tablespoon low sodium soy sauce
10 - 1 tablespoon sriracha
11 - 113 grams cream cheese, softened
12 - 120 millilitres Japanese mayonnaise
13 - 225 grams imitation crab meat, chopped

→ For the salmon

14 - 1/2 teaspoon garlic powder
15 - Black pepper, to taste
16 - Salt, to taste
17 - 680 grams salmon fillet

→ For the rice

18 - 1/4 cup seasoned rice vinegar
19 - 2 cups water
20 - 2 cups dry sushi rice

# Instructions:

01 - Dish it out while warm and set roasted seaweed sheets, fresh avocado, cucumber slices, and a side of sweet unagi sauce within reach.
02 - Pop your pan under the broiler for around 4 minutes, til it’s a bit golden on top. When it’s out, zigzag on spicy mayo and some extra sriracha if you want more kick. Finish off with a dusting of both sorts of sesame seeds and sprinkle on the chopped green onions.
03 - Spoon the cooled rice into a 22x33 cm dish and smooth it out, pressing it down a bit. Shake furikake over the top. Cover the whole thing with the spicy salmon filling and make sure it spreads out evenly.
04 - Tear the cooled salmon apart in a big bowl. Toss in the chopped crab meat, Japanese mayo, creamy cheese, sriracha, and soy sauce. Mix it all up till it’s nice and combined.
05 - Heat up your oven to 205°C. Sprinkle garlic powder, pepper, and salt over the salmon. Pop it on a lined baking tray and cook until it’s done (15–20 minutes—look for at least 63°C inside). Let it cool off afterwards.
06 - Use a fine sieve to rinse the dry rice under cold water for a minute, swishing with a spoon. Move the rice to your cooker, pour in the water, and cook it following the manual. Once cooked, spread the rice on a baking sheet. Drizzle with rice vinegar, fold it in with a paddle, and let everything chill until it’s cool.

# Notes:

01 - For less sticky grains, fold the sushi rice in gently with your paddle when seasoning. Give it enough time to cool before piling on the rest.