SUSHI BAKE
Directions
- 1Season your two salmon fillets with salt, black pepper, paprika, and some olive oil.
- 2Cook the salmon; the video creator air-fried hers at 400°F for 12 minutes.
- 3Shred about half a pound of imitation crab into small pieces.
- 4Cut the shredded imitation crab into smaller pieces using kitchen shears.
- 5Add the cooked salmon to the shredded imitation crab and flake it apart, removing any skin if present.
- 6Add cream cheese, Japanese mayo, and Sriracha to the salmon and crab mixture.
- 7Mix the ingredients well until combined.
- 8Place about 3 cups of cooked white rice in a 9x13 baking dish.
- 9Season the rice with mirin, rice vinegar, and some salt.
- 10Combine the rice and seasonings well, then flatten the rice evenly in the baking dish.
- 11Shred seaweed (or use furikake) all over the rice.
- 12Add the salmon and crab mixture right on top of the seaweed layer, spreading it out evenly.
- 13Bake the sushi bake at 380°F for 10 minutes, then broil for 3-5 minutes (the creator broiled for 3 minutes).
- 14Top the baked sushi with Sriracha, spicy mayo, scallions, and black sesame seeds.
- 15Serve the sushi bake with a piece of seaweed.
Ingredients
- 2 salmon fillets
- 0.5 lb imitation crab
- 5 oz cream cheese, softened
- 0.33 cup Japanese mayo
- 2 TBSP sriracha
- 3 sheets seaweed
- 3 cups cooked white rice
- 1 tsp mirin
- 1 tsp rice vinegar
- to taste salt
- black pepper
- paprika
- olive oil
- spicy mayo
- scallion
- black sesame seeds
Equipment
cutting boardknifebowltongsforksbaking dishspatulaair fryeroven
Tips
- You can cook salmon using an air fryer, stovetop, or oven; just ensure it's cooked through.
- If you don't have sushi rice, use whatever rice you have.
- You can substitute imitation crab with scallop, shrimp, or crawfish.
- Serve with seaweed and other toppings like jalapeños, cucumbers, and/or avocados.
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