Sushi baked rice is all the rage right now! Enjoy this easy recipe with a healthier twist, made with Naturel Organic Brown Rice and topped with creamy salmon mix and avocados!


3 – 4pax


Adjust Servings
1.5cups Naturel Organic 100% Brown Rice approx. 300g of cooked brown rice
2tbsp Mirin or Sushi seasoning
250g Salmon (skinless)
1pinch salt and pepper
3tbsp Kewpie Mayo optional: + extra mayo for topping
3tbsp Cream Cheese
1/4cup Furikake + more for topping
To Serve
Toasted Nori seaweed
Ripe Avocado (sliced thinly)
Purple cabbage (sliced thinly)


Preparing the rice
- Cook Naturel Organic 100% Brown rice following packaging instructions in a rice cooker.
- Once the rice is cooked, season rice with Mirin. Mix well but be careful not to mash the rice. Leave rice in rice cooker until you are ready to assemble the dish.
TIP: 1 cup of rice : 2 cups of water. Adjust accordingly to individual rice cooker settings
Salmon topping
- Preheat oven to 180 degrees
- Season salmon with salt and pepper. Bake in the oven for 15 – 20mins till salmon is cooked.
- In a bowl, flake apart the salmon and add in kewpie mayo and cream cheese till well-mixed.
- Spread your salmon mixed over the brown rice evenly. Sprinkle the remaining furikake over it.
- Drizzle the top with more kewpie mayo if desired.
- Bake in the oven at 180 degrees or till the top layers begin to brown and bubble
- Remove from oven and let it cool a little.
- Enjoy with toasted seaweed and top it with avocado and vegetable.