Personal Shopper

• 2 salmon filets
• 2 tablespoons olive oil
• 1.5 tablespoons soy sauce
• 4 tablespoons kewpie mayo
• 1 cup sushi rice
• 1.5 cups water
• 0.25 cup rice vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon furikake seasoning
• 2 tablespoons sriracha hot sauce
• 0.5 tablespoon white sesame seeds
• 0.5 tablespoon black sesame seeds
• 6 green onions
• 10 nori sheets

Steps

1. Preheat the oven to 350 F. Arrange a sheet tray with parchment paper.
2. Place the salmon on the sheet tray, and coat with the oil. Bake for 15 minutes, until flaky. Remove from the oven, and shred it with a fork.
3. Place the salmon in a bowl with the soy sauce and 2 tablespoons Kewpie mayo. Combine well, then set aside.
4. While the salmon bakes, prepare the rice. Bring the rinsed rice and water to a boil in a saucepan, then lower the heat to low, and cover. Cook until fluffy, and the water is absorbed, about 15 minutes, then remove it from the heat.
5. Whisk the vinegar, sugar, and salt together in a medium-sized bowl. Add the cooked rice and furikake, and combine.
6. Press the seasoned rice into a 9-x11-inch or smaller baking dish. Press the saucy salmon on top of the rice. Drizzle the remaining 2 tablespoons Kewpie mayo and sriracha on top to coat. Sprinkle the sesame seeds on top.
7. Bake for 20 minutes. Remove the sushi bake from the oven, and sprinkle with chopped scallions. Serve with sheets of nori.