Sushi Bake
Directions
- 1Season salmon with garlic powder, salt, black pepper, and oil.
- 2Cook the salmon in the airfryer at 400F for 9 minutes.
- 3Shred the imitation crab into a bowl.
- 4Cut the imitation crab into smaller pieces with scissors.
- 5Add the cooked salmon to the imitation crab.
- 6Remove the skin from the salmon.
- 7Shred the salmon.
- 8Add cream cheese to the mixture.
- 9Add Japanese Mayo to the mixture.
- 10Add sriracha to the mixture.
- 11Mix everything together.
- 12Place cooked rice in an oven-safe dish.
- 13Flatten the rice to create an even surface.
- 14Top the rice with shredded seaweed.
- 15Top the rice and seaweed with the salmon mixture, spreading it evenly.
- 16Bake at 380F for 10 minutes.
- 17Drizzle sriracha over the baked dish.
- 18Drizzle spicy mayo over the baked dish.
- 19Garnish with scallions and sesame seeds.
- 20Serve and enjoy.
Ingredients
- 0.5 lb salmon
- 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
- 3 sheets shredded seaweed
- garlic powder
- salt
- black pepper
- oil
- scallion
- sesame seeds
Equipment
airfryerbowlscissorsforkbaking dishspatulaplastic gloves
Tips
- If your salmon is thicker, you may have to cook it longer.
- You can also use the white people kind of mayo.
- You can use furikake instead of shredded seaweed.
- You can add cucumbers and/or avocados into the wrap.
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