Salmon Sushi Bake
A delicious Salmon Sushi Bake that's easy to prepare and packed with flavors.
Equipment
- oven
- microwave
- air fryer
- Baking dish
- mixing bowl
Ingredients
Sushi Rice Base
- 2 cups uncooked sushi rice
- 2 tablespoon rice vinegar
- 1 tablespoon white sugar
- 0.5 teaspoon salt
Filling
- 10 oz imitation crab
- 8 oz salmon about 2 cups of shredded cooked salmon
- 4 oz cream cheese
- 0.33 cup Sriracha Mayo *see note for substitute
Toppings
- Furikake
- Seaweed snacks
- Sesame seeds for topping (optional)
- Green onion chopped
Instructions
Cooking Instructions
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
- To cook the salmon, season with salt and pepper. Cook in the air fryer at 400F for 10-12 minutes, or bake in the oven at 375F for 15-17 minutes.
- In a large bowl, shred imitation crab and cooked salmon into pieces. Add cream cheese and Sriracha Mayo. Mix until smooth.
- Preheat the oven to 400F and prepare a baking dish.
- Assemble the Sushi Bake: Transfer the cooked sushi rice to the baking dish and press down to flatten. Sprinkle furikake on the rice, then top with a layer of salmon-crab mixture. Smooth the surface.
- Bake at 400F for 10-15 minutes.
- Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
- To serve, scoop sushi bake and wrap it with seaweed snack. Enjoy!
Notes
For substitute Sriracha Mayo, use ⅓ cup of Kewpie Mayo plus 2 tablespoon of Sriracha Hot Chili Sauce.
Nutrition
Serving: 1portionCalories: 360kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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