Sushi Bake
Directions
- 1Season your salmon fillets with salt, black pepper, paprika, and olive oil.
- 2Cook the salmon using your preferred method (air fryer, stovetop, or oven). I air fried mine at 400F for 12 minutes.
- 3Shred the imitation crab and then cut it into smaller pieces so the strips aren’t too long.
- 4Once the salmon is cooked, add your cooked salmon to the shredded imitation crab and break the salmon apart. Discard the skin if present.
- 5Add 5 oz of softened cream cheese, 1/3 cup of Japanese mayo, and 2 tbsp of sriracha to the salmon and crab mixture.
- 6Combine this mixture well and set it aside.
- 7In a 9x13 baking dish, add 3 cups of cooked white rice.
- 8Season the rice with 1 tsp of mirin, 1 tsp of rice vinegar, and salt to taste.
- 9Combine the rice well then flatten it into the baking dish.
- 10Top your rice with shredded seaweed or furikake.
- 11Add an even layer of the salmon mixture on top of your rice and seaweed.
- 12Bake at 380F for 10 minutes, then broil for 3-5 minutes.
- 13Drizzle some sriracha and spicy mayo on top of your sushi bake.
- 14Garnish with chopped scallions and black sesame seeds.
- 15Serve with seaweed and other toppings like jalapenos, cucumbers, and/ or avocados.
Ingredients
- 2 salmon fillets
- salt
- black pepper
- paprika
- olive oil
- 0.5 lb imitation crab
- 5 oz cream cheese, soften preferred
- 0.33 cup Japanese mayo
- 2 tbsp sriracha
- 3 sheets seaweed
- furikake
- 3 cups cooked white rice
- 1 tsp mirin
- 1 tsp rice vinegar
- salt to taste
- spicy mayo
- chopped scallion
- black sesame seeds
- jalapenos
- cucumbers
- avocados
Equipment
air fryerstoveoven9x13 baking dish
Tips
- You can cook salmon however you want (air fryer, stove, oven), just make sure it's cooked.
- If there's skin on your salmon, remove it.
- You can substitute sushi bake with scallop, shrimp, or crawfish.
- If you don't have sushi rice, use whatever rice you have.
- You can skip seasoning the rice if desired.
- Serve with seaweed and other toppings like jalapenos, cucumbers and/ or avocados.
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