Sushi Bake

25 mins
Serves 1
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Directions

  1. 1Season two salmon fillets with salt, black pepper, paprika, and some olive oil.
  2. 2Season two salmon fillets with salt, black pepper, paprika, and some olive oil.
  3. 3Season two salmon fillets with salt, black pepper, paprika, and some olive oil.
  4. 4Shred about half a pound of imitation crab into small pieces.
  5. 5Shred about half a pound of imitation crab into small pieces.
  6. 6Shred about half a pound of imitation crab into small pieces.
  7. 7Cut the shredded imitation crab into smaller pieces.
  8. 8Cut the shredded imitation crab into smaller pieces.
  9. 9Cut the shredded imitation crab into smaller pieces.
  10. 10Add the cooked salmon to the shredded imitation crab and break it apart. Remove the skin if any.
  11. 11Add the cooked salmon to the shredded imitation crab and break it apart. Remove the skin if any.
  12. 12Add the cooked salmon to the shredded imitation crab and break it apart. Remove the skin if any.
  13. 13Add cream cheese, Japanese mayo, and sriracha to the salmon and crab mixture.
  14. 14Add cream cheese, Japanese mayo, and sriracha to the salmon and crab mixture.
  15. 15Add cream cheese, Japanese mayo, and sriracha to the salmon and crab mixture.
  16. 16Mix the salmon, crab, cream cheese, Japanese mayo, and sriracha together until well combined.
  17. 17Mix the salmon, crab, cream cheese, Japanese mayo, and sriracha together until well combined.
  18. 18Mix the salmon, crab, cream cheese, Japanese mayo, and sriracha together until well combined.
  19. 19Add about three cups of cooked white rice to a 9x13 baking dish.
  20. 20Add about three cups of cooked white rice to a 9x13 baking dish.
  21. 21Add about three cups of cooked white rice to a 9x13 baking dish.
  22. 22Season the rice with mirin, rice vinegar, and some salt.
  23. 23Season the rice with mirin, rice vinegar, and some salt.
  24. 24Season the rice with mirin, rice vinegar, and some salt.
  25. 25Combine the rice and seasonings well.
  26. 26Combine the rice and seasonings well.
  27. 27Combine the rice and seasonings well.
  28. 28Flatten the seasoned rice evenly in the baking dish.
  29. 29Flatten the seasoned rice evenly in the baking dish.
  30. 30Flatten the seasoned rice evenly in the baking dish.
  31. 31Shred some seaweed or furikake over the flattened rice.
  32. 32Shred some seaweed or furikake over the flattened rice.
  33. 33Shred some seaweed or furikake over the flattened rice.
  34. 34Add the salmon mixture right on top of the seaweed and rice.
  35. 35Add the salmon mixture right on top of the seaweed and rice.
  36. 36Add the salmon mixture right on top of the seaweed and rice.
  37. 37Spread the salmon mixture out evenly over the rice and seaweed.
  38. 38Spread the salmon mixture out evenly over the rice and seaweed.
  39. 39Spread the salmon mixture out evenly over the rice and seaweed.
  40. 40Bake the sushi bake at 380°F for 10 minutes, then broil for 3 minutes.
  41. 41Bake the sushi bake at 380°F for 10 minutes, then broil for 3 minutes.
  42. 42Bake the sushi bake at 380°F for 10 minutes, then broil for 3 minutes.
  43. 43Top the baked sushi with sriracha.
  44. 44Top the baked sushi with sriracha.
  45. 45Top the baked sushi with sriracha.
  46. 46Add spicy mayo on top of the sriracha.
  47. 47Add spicy mayo on top of the sriracha.
  48. 48Add spicy mayo on top of the sriracha.
  49. 49Garnish with scallions and black sesame seeds.
  50. 50Garnish with scallions and black sesame seeds.
  51. 51Garnish with scallions and black sesame seeds.
  52. 52Serve with a piece of seaweed and enjoy.
  53. 53Serve with a piece of seaweed and enjoy.
  54. 54Serve with a piece of seaweed and enjoy.

Ingredients

  • 2 salmon fillets
  • 2 salmon fillets
  • 2 salmon fillets
  • to taste salt
  • to taste salt
  • to taste salt
  • black pepper
  • black pepper
  • black pepper
  • paprika
  • paprika
  • paprika
  • olive oil
  • olive oil
  • olive oil
  • 0.5 lb imitation crab
  • 0.5 lb imitation crab
  • 0.5 lb imitation crab
  • 5 oz cream cheese
  • 5 oz cream cheese
  • 5 oz cream cheese
  • 0.33 cup Japanese mayo
  • 0.33 cup Japanese mayo
  • 0.33 cup Japanese mayo
  • 2 TBSP sriracha
  • 2 TBSP sriracha
  • 2 TBSP sriracha
  • 3 cups cooked white rice
  • 3 cups cooked white rice
  • 3 cups cooked white rice
  • 1 tsp mirin
  • 1 tsp mirin
  • 1 tsp mirin
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 3 sheets seaweed
  • 3 sheets seaweed
  • 3 sheets seaweed
  • spicy mayo
  • spicy mayo
  • spicy mayo
  • scallion
  • scallion
  • scallion
  • black sesame seeds
  • black sesame seeds
  • black sesame seeds

Equipment

cutting boardknifeair fryerbowlscissorstongsforksspatulabaking dish

Tips

  • You can cook the salmon in an air fryer, stovetop, or oven, just make sure it's cooked.
  • You can substitute the crab with scallop, shrimp, or crawfish.
  • If you want to skip seasoning the rice, that's fine.