Sushi Bake

30 mins
Serves 3
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Directions

  1. 1Season salmon with garlic powder, salt, black pepper, and oil.
  2. 2Season salmon with garlic powder, salt, black pepper, and oil.
  3. 3Season salmon with garlic powder, salt, black pepper, and oil.
  4. 4Cook the salmon in the airfryer at 400F for 9 minutes.
  5. 5Cook the salmon in the airfryer at 400F for 9 minutes.
  6. 6Cook the salmon in the airfryer at 400F for 9 minutes.
  7. 7Shred the imitation crab into a bowl.
  8. 8Shred the imitation crab into a bowl.
  9. 9Shred the imitation crab into a bowl.
  10. 10Cut the imitation crab into smaller pieces with scissors.
  11. 11Cut the imitation crab into smaller pieces with scissors.
  12. 12Cut the imitation crab into smaller pieces with scissors.
  13. 13Add the cooked salmon to the imitation crab.
  14. 14Add the cooked salmon to the imitation crab.
  15. 15Add the cooked salmon to the imitation crab.
  16. 16Remove the skin from the salmon.
  17. 17Remove the skin from the salmon.
  18. 18Remove the skin from the salmon.
  19. 19Shred the salmon.
  20. 20Shred the salmon.
  21. 21Shred the salmon.
  22. 22Add cream cheese to the mixture.
  23. 23Add cream cheese to the mixture.
  24. 24Add cream cheese to the mixture.
  25. 25Add Japanese Mayo to the mixture.
  26. 26Add Japanese Mayo to the mixture.
  27. 27Add Japanese Mayo to the mixture.
  28. 28Add sriracha to the mixture.
  29. 29Add sriracha to the mixture.
  30. 30Add sriracha to the mixture.
  31. 31Mix everything together.
  32. 32Mix everything together.
  33. 33Mix everything together.
  34. 34Place cooked rice in an oven-safe dish.
  35. 35Place cooked rice in an oven-safe dish.
  36. 36Place cooked rice in an oven-safe dish.
  37. 37Flatten the rice to create an even surface.
  38. 38Flatten the rice to create an even surface.
  39. 39Flatten the rice to create an even surface.
  40. 40Top the rice with shredded seaweed.
  41. 41Top the rice with shredded seaweed.
  42. 42Top the rice with shredded seaweed.
  43. 43Top the rice and seaweed with the salmon mixture, spreading it evenly.
  44. 44Top the rice and seaweed with the salmon mixture, spreading it evenly.
  45. 45Top the rice and seaweed with the salmon mixture, spreading it evenly.
  46. 46Bake at 380F for 10 minutes.
  47. 47Bake at 380F for 10 minutes.
  48. 48Bake at 380F for 10 minutes.
  49. 49Drizzle sriracha over the baked dish.
  50. 50Drizzle sriracha over the baked dish.
  51. 51Drizzle sriracha over the baked dish.
  52. 52Drizzle spicy mayo over the baked dish.
  53. 53Drizzle spicy mayo over the baked dish.
  54. 54Drizzle spicy mayo over the baked dish.
  55. 55Garnish with scallions and sesame seeds.
  56. 56Garnish with scallions and sesame seeds.
  57. 57Garnish with scallions and sesame seeds.
  58. 58Serve and enjoy.
  59. 59Serve and enjoy.
  60. 60Serve and enjoy.

Ingredients

  • 0.5 lb salmon
  • 0.5 lb salmon
  • 0.5 lb salmon
  • 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
  • 3 sheets shredded seaweed
  • 3 sheets shredded seaweed
  • 3 sheets shredded seaweed
  • garlic powder
  • garlic powder
  • garlic powder
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • oil
  • oil
  • oil
  • scallion
  • scallion
  • scallion
  • sesame seeds
  • sesame seeds
  • 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.