Directions
- 1Season two salmon fillets with salt, black pepper, paprika, and olive oil.
- 2Cook the salmon using your preferred method (air fryer, stovetop, or oven); for example, air fry at 400F for 12 minutes.
- 3Shred about half a pound of imitation crab into small pieces, cutting them smaller if needed.
- 4Once the salmon is cooked, remove the skin if present and shred the salmon.
- 5Combine the shredded salmon with shredded imitation crab.
- 6Add 5 oz of cream cheese, 1/3 cup of Japanese mayo, and 2 tbsp of sriracha to the salmon and crab mixture.
- 7Mix the salmon mixture well until combined, then set aside.
- 8In a 9x13 baking dish, add 3 cups of cooked white rice.
- 9Season the rice with 1 tsp of mirin, 1 tsp of rice vinegar, and salt to taste.
- 10Combine the rice well and flatten it evenly in the baking dish.
- 11Top the flattened rice with shredded seaweed or furikake.
- 12Add an even layer of the salmon mixture on top of the rice and seaweed.
- 13Bake at 380F for 10 minutes, then broil for 3-5 minutes (the speaker broiled for 3 minutes).
- 14Drizzle sriracha and spicy mayo on top of the baked sushi.
- 15Garnish with chopped scallions and black sesame seeds.
- 16Serve with a piece of seaweed and other toppings like jalapenos, cucumbers, and/or avocados.
Ingredients
- 2 salmon fillets
- salt
- black pepper
- paprika
- olive oil
- 0.5 lb imitation crab
- 5 oz cream cheese, softened preferred
- 0.33 cup Japanese mayo
- 2 tbsp sriracha
- 3 sheets seaweed
- furikake
- 3 cups cooked white rice
- 1 tsp mirin
- 1 tsp rice vinegar
- spicy mayo
- chopped scallion
- black sesame seeds
- jalapenos
- cucumbers
- avocados
Equipment
air fryerstoveoven9x13 baking dish
Tips
- You can cook salmon however you want: air fryer, stove, or oven.
- If there's skin on your salmon, remove it.
- If you don't have sushi rice, use whatever rice you have.
- You can use scallop, shrimp, or crawfish as alternatives for the sushi bake mixture.
- Serve with seaweed and other toppings like jalapenos, cucumbers, and/or avocados.
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