Directions
- 1Season salmon fillets with salt.
- 2Season salmon fillets with black pepper.
- 3Season salmon fillets with paprika.
- 4Drizzle salmon fillets with olive oil.
- 5Cook the salmon (e.g., in an air fryer at 400°F for 12 minutes).
- 6Shred the imitation crab into small pieces into a mixing bowl.
- 7Cut the shredded imitation crab into smaller pieces using kitchen scissors.
- 8Add the cooked salmon to the bowl with the shredded crab, removing the skin if present.
- 9Shred the salmon using two forks.
- 10Add cream cheese to the salmon and crab mixture.
- 11Add Japanese mayonnaise to the mixture.
- 12Add sriracha to the mixture.
- 13Mix all ingredients in the bowl until well combined.
- 14Spread cooked rice into a 9x13 baking dish.
- 15Season the rice with mirin.
- 16Season the rice with rice vinegar.
- 17Season the rice with salt.
- 18Combine the rice and seasonings well.
- 19Flatten the seasoned rice in the baking dish.
- 20Shred seaweed over the rice.
- 21Add the salmon and crab mixture evenly on top of the seaweed-covered rice.
- 22Spread the mixture out evenly over the rice.
- 23Bake at 380°F for 10 minutes, then broil for 3 minutes.
- 24Top with sriracha.
- 25Top with spicy mayonnaise.
- 26Garnish with scallions.
- 27Garnish with black sesame seeds.
Ingredients
- 2 salmon fillets
- 0.5 lb imitation crab
- 5 oz cream cheese, softened
- 0.33 cup Japanese mayonnaise
- 2 tbsp sriracha
- 3 sheets seaweed
- 3 cups cooked white rice
- 1 tsp mirin
- 1 tsp rice vinegar
- salt
- black pepper
- paprika
- olive oil
- scallions
- black sesame seeds
- spicy mayo
Equipment
cutting boardknifesalt grinderpepper grinderair fryerlarge mixing bowlkitchen scissorstongsforksbaking dish (9x13)rice paddle
Tips
- You can cook salmon in an air fryer, on the stove, or in the oven; just make sure it's cooked through.
- For the imitation crab, you can substitute with scallop, shrimp, or crawfish.
- If you don't have sushi rice, any cooked white rice will work.
- You can skip seasoning the rice if preferred.
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