Sushi Bake
Directions
- 1Season salmon with garlic powder, salt, black pepper, and oil.
- 2Cook the salmon in an airfryer at 400 de Fahrenheit for 9 minutes.
- 3Shred and cut imitation crab into smaller pieces.
- 4Add cooked salmon to the shredded imitation crab.
- 5Remove the skin from the salmon.
- 6Shred the salmon and mix it with the imitation crab.
- 7Add cream cheese to the mixture.
- 8Add Japanese mayo to the mixture.
- 9Add sriracha to the mixture.
- 10Mix all ingredients together until well combined.
- 11Pour cooked rice into an oven-safe dish.
- 12Flatten the rice to create a flat and even surface.
- 13Top the rice with shredded seaweed.
- 14Top the seaweed with the salmon and crab mixture.
- 15Spread the mixture evenly over the rice and seaweed.
- 16Bake at 380 de Fahrenheit for 10 minutes.
- 17Drizzle with sriracha.
- 18Drizzle with spicy mayo.
- 19Garnish with scallions.
- 20Garnish with sesame seeds.
Ingredients
- 0.5 lb salmon
- garlic powder
- salt
- black pepper
- oil
- 0.5 lb imitation crab
- 3 oz cream cheese
- 0.25 cup Japanese Mayo
- 1 TBSP sriracha
- 2 cups cooked rice
- 2 TBSP rice vinegar
- shredded seaweed
- scallion
- 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.
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