Sushi Bake | Baked Tray Sushi with Salmon and Spicy Cream

Preheat the oven to 220 °C. Rinse the sushi rice thoroughly in cold water, then cook according to the package instructions. While still warm, stir in the rice vinegar, sugar, and a pinch of salt, then allow to cool slightly.

Brush the salmon fillet with 1 tablespoon of olive oil, season with salt and freshly ground pepper. Place in the oven preheated to 220 °C and bake for about 15 minutes until fully cooked through and easily flakes with a fork.

Place the baked salmon (without skin) into a bowl and flake into fine pieces with a fork. Mix in 60 g of mayonnaise, cream cheese, and 1 tablespoon of sriracha sauce until a smooth, silky cream forms.