Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
10 minutes
Japanese-Inspired
Main Course
Wild Alaska sockeye or king salmon is mixed with spicy Kewpie mayo and sriracha, baked over seasoned sushi rice with furikake, and served with seaweed, avocado and cucumber.
3 x 6 oz portions Wild Alaska Sockeye or King Salmon, skin removed
1 cup sushi rice
1 ½ cups water
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp salt
2 tbsp coconut aminos
1 tbsp Kewpie mayo
2 tsp sriracha (or more to taste)
furikake seasoning
¼ cup chopped green onions
seaweed sheets, avocado, and cucumber, for serving
Thaw salmon, pat dry, remove the skin, and cut into bite-size pieces.
Mix salmon with coconut aminos, Kewpie mayo, and sriracha. Set aside or in the fridge.
Cook rice according to package. For sushi rice, combine rice wine vinegar, sugar, and salt and microwave for 30 seconds. Stir into cooked, warm rice.
Preheat oven to 325°F.
In an 8” x 11” pan or pie pan, press cooked rice into the base to cover.
Sprinkle furikake seasoning over the rice, then the salmon mixture, more furikake, and a drizzle of Kewpie mayo and sriracha. Top with green onions.
Bake at 325°F for 10 minutes, until the salmon is opaque and flakes easily.
Serve warm with seaweed, cucumber, and avocado.
Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
