Do I have to use sushi rice?
Sushi rice is ideal because it’s sticky and holds together when you scoop. Short-grain rice is the best substitute. In a pinch, medium-grain can work. Long-grain (like jasmine) is looser and will feel more like a rice bowl than “sushi.”
How much rice do I really need for an 8x8 pan?
For a sturdy base (so the creamy salmon doesn’t totally bulldoze the rice), aim for about 3 cups cooked sushi rice. Depending on the brand and how you measure, 1 cup uncooked usually yields about 3 to 3 1/2 cups cooked. If you love a thicker rice layer, go up to 4 cups cooked.
Can I use canned salmon?
Yes. Drain it well, pick out any larger bones or skin pieces if desired, then mix as directed. The flavor is a little stronger, but the bake still works.
Can I make it with raw salmon?
For a bake, I recommend cooking the salmon first (baked, pan-seared, or even air-fried), then mixing. Using sushi-grade raw fish is a different route and not what this recipe is designed for.
What can I use instead of Kewpie mayo?
Regular mayonnaise works. If you want to mimic Kewpie’s vibe, add a tiny pinch of sugar and a few drops of rice vinegar or lemon juice to your mayo.
How do I keep the rice from drying out?
The vinegar seasoning helps with flavor and keeps the rice from tasting flat once it bakes. Also, press the rice into an even layer without packing it like concrete. If reheating, cover loosely so it warms without drying.
Is it spicy?
Only if you want it to be. Reduce or skip sriracha and use a little extra mayo for a mild version.
