Ingredients
2 cups Jasmine Rice
4 tbsp Butter
3 cups Water
2 tbsp Olive oil
2 smoked wild Alaskan salmon filets, flaked
8 oz cream cheese, softened
¼ cup Mayonnaise
1 - 2 tbsp Sriracha (adjust to taste)
handful of chopped Cilantro
2 - 3 Scallions, chopped
EBTB seasoning or Furikake seasoning, to taste
1 large Avocado, sliced
Wasabi sauce @kikkomanusa
Nori sheets
Tools
sheet pan
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease a baking dish.
Step 2
Rinse the Jasmine Rice under cold water until the water runs clear. Drain well.
Step 3
In a medium saucepan, melt 2 tbsp of butter over medium heat. Add the drained rice and sauté for 1-2 minutes.
Step 4
Add water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Step 5
In a mixing bowl, combine the flaked smoked salmon, cream cheese, mayonnaise, Sriracha, cilantro, and scallions. Mix well.
Step 6
Once the rice is cooked, fluff it with a fork and mix in the remaining 2 tbsp of butter and EBTB or Furikake seasoning.
Step 7
Spread the rice in the bottom of the greased baking dish.
Step 8
Layer the salmon mixture on top of the rice.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden.
Step 10
Remove from the oven and let it cool slightly.
Step 11
Top with sliced avocado and additional cilantro and scallions.
