Sushi Bake

30m
Serves 3
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Directions

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