Directions
- 1Season two salmon fillets with salt, black pepper, paprika, and some olive oil.
- 2Shred about half a pound of imitation crab into small pieces.
- 3Cut the shredded imitation crab into smaller pieces.
- 4Add the cooked salmon to the shredded imitation crab and break it apart. Remove the skin if any.
- 5Add cream cheese, Japanese mayo, and sriracha to the salmon and crab mixture.
- 6Mix the salmon, crab, cream cheese, Japanese mayo, and sriracha together until well combined.
- 7Add about three cups of cooked white rice to a 9x13 baking dish.
- 8Season the rice with mirin, rice vinegar, and some salt.
- 9Combine the rice and seasonings well.
- 10Flatten the seasoned rice evenly in the baking dish.
- 11Shred some seaweed or furikake over the flattened rice.
- 12Add the salmon mixture right on top of the seaweed and rice.
- 13Spread the salmon mixture out evenly over the rice and seaweed.
- 14Bake the sushi bake at 380°F for 10 minutes, then broil for 3 minutes.
- 15Top the baked sushi with sriracha.
- 16Add spicy mayo on top of the sriracha.
- 17Garnish with scallions and black sesame seeds.
- 18Serve with a piece of seaweed and enjoy.
Ingredients
- 2 salmon fillets
- to taste salt
- black pepper
- paprika
- olive oil
- 0.5 lb imitation crab
- 5 oz cream cheese
- 0.33 cup Japanese mayo
- 2 TBSP sriracha
- 3 cups cooked white rice
- 1 tsp mirin
- 1 tsp rice vinegar
- 3 sheets seaweed
- spicy mayo
- scallion
- 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.
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