Sushi Bake
Directions
- 1Season salmon with garlic powder, salt, black pepper, and oil.
- 2Season salmon with garlic powder, salt, black pepper, and oil.
- 3Season salmon with garlic powder, salt, black pepper, and oil.
- 4Cook the salmon in an airfryer at 400 de Fahrenheit for 9 minutes.
- 5Cook the salmon in an airfryer at 400 de Fahrenheit for 9 minutes.
- 6Cook the salmon in an airfryer at 400 de Fahrenheit for 9 minutes.
- 7Shred and cut imitation crab into smaller pieces.
- 8Shred and cut imitation crab into smaller pieces.
- 9Shred and cut imitation crab into smaller pieces.
- 10Add cooked salmon to the shredded imitation crab.
- 11Add cooked salmon to the shredded imitation crab.
- 12Add cooked salmon to the shredded imitation crab.
- 13Remove the skin from the salmon.
- 14Remove the skin from the salmon.
- 15Remove the skin from the salmon.
- 16Shred the salmon and mix it with the imitation crab.
- 17Shred the salmon and mix it with the imitation crab.
- 18Shred the salmon and mix it with the imitation crab.
- 19Add cream cheese to the mixture.
- 20Add cream cheese to the mixture.
- 21Add cream cheese to the mixture.
- 22Add Japanese mayo to the mixture.
- 23Add Japanese mayo to the mixture.
- 24Add Japanese mayo to the mixture.
- 25Add sriracha to the mixture.
- 26Add sriracha to the mixture.
- 27Add sriracha to the mixture.
- 28Mix all ingredients together until well combined.
- 29Mix all ingredients together until well combined.
- 30Mix all ingredients together until well combined.
- 31Pour cooked rice into an oven-safe dish.
- 32Pour cooked rice into an oven-safe dish.
- 33Pour cooked rice into an oven-safe dish.
- 34Flatten the rice to create a flat and even surface.
- 35Flatten the rice to create a flat and even surface.
- 36Flatten the rice to create a flat and even surface.
- 37Top the rice with shredded seaweed.
- 38Top the rice with shredded seaweed.
- 39Top the rice with shredded seaweed.
- 40Top the seaweed with the salmon and crab mixture.
- 41Top the seaweed with the salmon and crab mixture.
- 42Top the seaweed with the salmon and crab mixture.
- 43Spread the mixture evenly over the rice and seaweed.
- 44Spread the mixture evenly over the rice and seaweed.
- 45Spread the mixture evenly over the rice and seaweed.
- 46Bake at 380 de Fahrenheit for 10 minutes.
- 47Bake at 380 de Fahrenheit for 10 minutes.
- 48Bake at 380 de Fahrenheit for 10 minutes.
- 49Drizzle with sriracha.
- 50Drizzle with sriracha.
- 51Drizzle with sriracha.
- 52Drizzle with spicy mayo.
- 53Drizzle with spicy mayo.
- 54Drizzle with spicy mayo.
- 55Garnish with scallions.
- 56Garnish with scallions.
- 57Garnish with scallions.
- 58Garnish with sesame seeds.
- 59Garnish with sesame seeds.
- 60Garnish with sesame seeds.
Ingredients
- 0.5 lb salmon
- 0.5 lb salmon
- 0.5 lb salmon
- garlic powder
- garlic powder
- garlic powder
- salt
- salt
- salt
- black pepper
- black pepper
- black pepper
- oil
- oil
- oil
- 0.5 lb imitation crab
- 0.5 lb imitation crab
- 0.5 lb imitation crab
- 3 oz cream cheese
- 3 oz cream cheese
- 3 oz cream cheese
- 0.25 cup Japanese Mayo
- 0.25 cup Japanese Mayo
- 0.25 cup Japanese Mayo
- 1 TBSP sriracha
- 1 TBSP sriracha
- 1 TBSP sriracha
- 2 cups cooked rice
- 2 cups cooked rice
- 2 cups cooked rice
- 2 TBSP rice vinegar
- 2 TBSP rice vinegar
- 2 TBSP rice vinegar
- shredded seaweed
- shredded seaweed
- shredded seaweed
- scallion
- scallion
- scallion
- sesame seeds
- sesame seeds
- sesame seeds
Equipment
airfryercutting boardbowlscissorsforkoven safe dish
Tips
- If your salmon is thicker, you may have to cook it longer.
- You can also use furikake instead of shredded seaweed.
- Broil for 2-3 minutes for an optional crispy topping.
- Serve the sushi bake wrapped in seaweed.
- You can add cucumbers and/or avocados into the wrap.