Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
2cups(440g) short-grain rice
¼cup(60ml) rice wine vinegar
1tbspCaster sugar
1tspTable salt
200gCream cheese, at room temperature, chopped
¼cup60ml sriracha mayonnaise, plus extra, to serve
1tspFinely grated fresh ginger
2g2 x 150g packet hot smoked salmon
2tbspFurikake rice seasoning
Kecap manis, to serve
1 large avocado, cut into thin wedges
1tbspSesame seeds, toasted
1tbspBlack sesame seeds
1 green shallot, thinly sliced diagonally
Nori sheets, thinly sliced, to serve
1
Step 1.
Place rice in a sieve and rinse under cold running water until the water runs clear. Place the rice and 750ml (3 cups) water in a saucepan. Cover with a tight-fitting lid and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15-20 minutes or until the water is absorbed. Remove from heat and set aside, covered, for 5 minutes. Transfer to a heatproof bowl. Add the vinegar, sugar and salt. Stir until combined.
2
Step 2.
Preheat oven to 200C/180C fan forced. Place the cream cheese, mayonnaise and ginger in a bowl and stir until well combined. Remove and discard the skin from the salmon. Use 2 forks to flake the flesh. Add three-quarters of the salmon to the mayonnaise mixture and gently stir until just combined.
3
Step 3.
Lightly grease an 18 x 22cm (base size) 2L (8 cup) ovenproof dish. Spoon the rice mixture into the dish and press down lightly to compact. Sprinkle with half the furikake. Spread the salmon mixture evenly over the rice mixture then arrange the remaining salmon on top.
4
Step 4.
Bake for 10-15 minutes or until the rice is heated through. Drizzle over extra mayonnaise and kecap manis. Top with avocado. Sprinkle with the sesame seeds, shallot, nori and remaining furikake.
Enjoy!!
With thanks to: www.taste.com.au
Ingredients
2cups(440g) short-grain rice
¼cup(60ml) rice wine vinegar
1tbspCaster sugar
1tspTable salt
200gCream cheese, at room temperature, chopped
¼cup60ml sriracha mayonnaise, plus extra, to serve
1tspFinely grated fresh ginger
2g2 x 150g packet hot smoked salmon
2tbspFurikake rice seasoning
Kecap manis, to serve
1 large avocado, cut into thin wedges
1tbspSesame seeds, toasted
1tbspBlack sesame seeds
1 green shallot, thinly sliced diagonally
Nori sheets, thinly sliced, to serve
Directions
1
Step 1.
Place rice in a sieve and rinse under cold running water until the water runs clear. Place the rice and 750ml (3 cups) water in a saucepan. Cover with a tight-fitting lid and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15-20 minutes or until the water is absorbed. Remove from heat and set aside, covered, for 5 minutes. Transfer to a heatproof bowl. Add the vinegar, sugar and salt. Stir until combined.
2
Step 2.
Preheat oven to 200C/180C fan forced. Place the cream cheese, mayonnaise and ginger in a bowl and stir until well combined. Remove and discard the skin from the salmon. Use 2 forks to flake the flesh. Add three-quarters of the salmon to the mayonnaise mixture and gently stir until just combined.
3
Step 3.
Lightly grease an 18 x 22cm (base size) 2L (8 cup) ovenproof dish. Spoon the rice mixture into the dish and press down lightly to compact. Sprinkle with half the furikake. Spread the salmon mixture evenly over the rice mixture then arrange the remaining salmon on top.
4
Step 4.
Bake for 10-15 minutes or until the rice is heated through. Drizzle over extra mayonnaise and kecap manis. Top with avocado. Sprinkle with the sesame seeds, shallot, nori and remaining furikake.
