Sushi Bake

The taste is just as good as classic sushi, and it is much easier to prepare.

Ingredients

• Short-grain rice 500 g
• Water 550 g
• Rice vinegar 65 g (apple cider or grape vinegar also works)
• Granulated sugar 45 g
• Salt 5 g
• Salmon 650 g (canned tuna can also be used)
• Cream cheese 100 g
• Sloboda mayonnaise 2 tbsp
• Sriracha sauce 1 tbsp (optional)
• Eel sauce 1 tbsp (grape molasses or narsharab can be used as a substitute)
• Green onions
• Nori

Method

1. 1.Wash the rice in cold water until the water runs completely clear.
2. 2.Add 110 g of water for every 100 g of rice and cook in a heavy-bottomed pot: first, wait for it to boil over medium heat, then reduce the heat to a minimum and cook covered for 15 minutes.
3. 3.Turn off the heat and let it steam for another 15 minutes. Do not open the lid.
4. 4.Dissolve the vinegar, sugar, and salt in a separate bowl (if it doesn't dissolve completely, you can warm it up slightly).
5. 5.Add the prepared mixture to the cooked rice and stir gently.
6. 6.Bake the salmon with salt, pepper, and a little oil at 180°C for 15 minutes.
7. 7.Once cooked, flake the salmon and mix it with mayonnaise, sriracha, eel sauce, and cream cheese. If you are going to eat it without soy sauce, taste and adjust the salt.
8. 8.Spread the rice in an ovenproof dish to a thickness of about 1 cm, and spread the fish mixture on top.
9. 9.Bake at 180°C until the top is lightly browned.
10. 10.Finally, drizzle with a little eel sauce and sprinkle with finely chopped green onions. Serve with nori.