Ingredients
- ½ cup soy sauce or tamari
- ¼ cup dark soy
- ¼ cup of brown sugar
- 1 ½ tsp of fresh ginger
- 1 tsp of minced garlic
- 1 tbsp of honey
- 3 tbsp of mirin
- ¼ cup of water mixed with 3 tsp of cornstarch
- 2 cups of sushi rice
- ½ tbsp of rice wine vinegar
- ½ tbsp of sugar
- 500g of salmon
- 3 tbsp of Kewpie
- 1 tbsp of sriracha
- Furikake seasoning
- Spring onion and sesame seeds to garnish
- 1 Seaweed Packets (Roasted Laver)
- 1 sliced cucumber
Method
- Cook the sushi rice, and when cooked, gently mix through the rice wine vinegar and sugar.
- Preheat the oven to 200C.
- Cut the salmon into bite-sized pieces and remove any bones depending on the cut of the fish.
- Combine the ingredients for the teriyaki sauce in a pot (soy sauce, brown sugar, ginger, garlic, honey, mirin, cornstarch & water). Cook for 4 minutes until thickened. Allow to cool.
- Mix teriyaki sauce in a bowl with the salmon and let it marinate for 20 mins.
- Transfer to a baking tray and bake for 12 - 15mins in the air fryer. This will depend on the thickness of your cut.
- Mix the kewpie and sriracha in a small bowl.
- Add the sushi rice to the deep dish and flatten evenly. Top with furikake, and then layer the salmon on top. Finish with more furikake, spicy mayo, spring onion and sesame to garnish.
- Place in the oven at 180C for 10 - 15 mins or until brown. Serve with seaweed and cucumber.
Product used in recipe
- Obento - Sushi Rice
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Dark Soy Sauce
