September 27, 2024

By Jess Davis, WSG Science Communications Fellow

It is almost National Seafood Month…and as we approach the end of salmon season in October, here is a recipe from Alaska Seafood to spice up your weekly rotation!

Ingredients

• 1 cup short grain rice
• 2 tbsp rice vinegar
• 1 tbsp sugar
• salt and freshly ground black pepper, to taste
• 4 tbsp cream cheese, at room temperature
• ¼ cup mayonnaise, divided
• 3 tbsp sriracha, divided
• 1 14.75 oz can pink salmon
• 3 tbsp furikake, divided
• zest of 1 lime
• 2-3 tbsp eel sauce
• 2 green onions, thinly sliced

For serving

• 1 cup English cucumbers, thinly sliced
• 1 medium avocado, sliced
• toasted nori sheets

Instructions:

1. Prep rice and salmon mixture: Preheat oven to 375F. Lightly grease a 9×9-inch baking dish. Combine rice, 1 1/3 cups water, vinegar, sugar, and 1 teaspoon salt in a medium saucepan. Bring the rice to a boil over medium-high heat. Reduce to low, cover, and cook until water is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Stir together cream cheese, 2 tablespoons mayonnaise, and 2 tablespoons sriracha. Gently fold in salmon until evenly combined. Season with salt and pepper to taste. Place cooked rice into prepared baking dish. With damp hands, press rice firmly into an even layer. Sprinkle with 11/2 tablespoon furikake. Evenly spread salmon mixture on top of the rice. Sprinkle with remaining furikake.
2. Prep sauce and bake: Mix together remaining mayonnaise, sriracha, and lime zest in a small bowl until well combined. Drizzle sauce in a zigzag on top of salmon. Bake at 375F until golden around the edges about 25 to 30 minutes. Remove from the oven and let stand for 5 minutes before slicing.
3. Serve: Drizzle sushi bake with unagi sauce and sprinkle with green onions. Serve with cucumbers, avocado, nori, and additional furikake.

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