Sushi Bake
Directions
- 1Preheat the oven to 380°.
- 2Season two skinless salmon fillets with all-purpose seasoning, gospel all-purpose rub, and garlic powder on both sides.
- 3Optionally spray the salmon with a little avocado oil.
- 4Pop the salmon in your air fryer at 375° for 12 minutes.
- 5Add 1 and 1/2 cups of pre-cooked jasmine rice to a baking dish.
- 6Season the rice with about a teaspoon of sesame oil, a tablespoon of rice wine vinegar, a tablespoon of mirin, and a sprinkle of salt.
- 7Mix the rice together and then mash it into an even layer at the bottom of your baking dish.
- 8Sprinkle a ton of furikake seasoning over the rice.
- 9Shred a whole pack of imitation crab legs.
- 10Mash up the cooked salmon and then add it to a bowl with the shredded imitation crab.
- 11Add half a block of softened cream cheese, about a third of a cup of QP mayo, and 1 to 2 tablespoons of sriracha to the salmon and crab mixture.
- 12Mix this together really well until there are no big chunks of cream cheese.
- 13Spread the mixture in an even layer over top of the furikake seasoned rice.
- 14Pop the baking dish in your oven at 380° for 12 minutes.
- 15After 12 minutes, change your oven setting to broil.
- 16Broil for about 3 to 4 minutes or until the edges start to get nice and crispy.
- 17Once out of the oven, top with more sriracha.
- 18Add low-calorie yum yum sauce instead of spicy mayo (optional).
- 19Use some diced jalapenos in place of green onion (optional).
- 20Sprinkle with sesame seeds.
- 21Serve with some cucumber and seaweed paper.
Ingredients
- 2 skinless salmon fillets
- all-purpose seasoning
- gospel all-purpose rub
- garlic powder
- avocado oil
- 1.5 cups jasmine rice
- 1 tsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp mirin
- salt
- furikake seasoning
- 1 pack imitation crab legs
- 0.5 block softened cream cheese
- 0.33 cup QP mayo
- 1 tbsp sriracha
- sriracha
- low-calorie yum yum sauce
- diced jalapenos
- sesame seeds
- cucumber
- seaweed paper
Equipment
ovenair fryerbaking dishbowl
Tips
- Season salmon on both sides.
- You can use shredded seaweed paper if you can't find furikake seasoning.
- Adjust sriracha amount to your spice preference.
- Broil until edges are crispy.
- Garnish with sriracha, spicy mayo or yum yum sauce, sesame seeds, green onion, or jalapeño.
- Serve with seaweed paper & cucumber.
Related recipes
Chicken Sukiyaki
Japanese · Dinner15m
Crispy Gochujang Beef over Miso Butternut Squash Purée
Japanese · Dinner
Japanese Curry with Brown Rice
Japanese · Dinner
Crockpot Mongolian Beef & Noodles
Japanese · Dinner
Crispy Salmon Bowls
Japanese · Dinner35m
Restoration Stew
Japanese · Dinner
Chili Crisp Chicken & Rice
Japanese · Dinner
Hot dog de pepino y atún
Japanese · Dinner
Crockpot Teriyaki Chicken Ramen
Japanese · Dinner
Garlic Butter Mushroom & Bacon Wafu Pasta
Japanese · Dinner
Classic Teriyaki Chicken
Japanese · Dinner
Sushi Inspired Stuffed Salmon
Japanese · Dinner