Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 8 oz cooked salmon, flaked (or use canned salmon)
  • 1 cup cream cheese, softened (use dairy-free cream cheese if needed)
  • 1/4 cup mayonnaise (substitute with vegan mayo)
  • 2 green onions, finely chopped

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear. In a pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low and cover. Cook for about 20 minutes or until all water is absorbed.
  2. Once cooked, remove from heat and let it sit covered for an additional ten minutes. In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Fold this mixture into warm rice gently.
  3. Preheat your oven to broil.
  4. Spread seasoned sushi rice evenly in a greased baking dish. Top with flaked salmon evenly distributed over the rice.
  5. In another bowl, combine softened cream cheese and vegan mayo until smooth; fold in chopped green onions.
  6. Spread cream cheese mixture over salmon layer evenly.
  7. Broil in preheated oven for about five minutes or until golden brown on top.