Sushi Bake
Directions
- 1Season the salmon with garlic powder, salt, black pepper, and oil.
- 2Cook the salmon in the air fryer at 400°F for 9 minutes.
- 3Shred the imitation crab and cut into smaller pieces.
- 4Remove the skin from the cooked salmon, then shred it and add it to the imitation crab in a large mixing bowl.
- 5Add cream cheese, Japanese Mayo, and sriracha to the mixture.
- 6Mix the ingredients well until combined.
- 7Season the cooked rice with 2 tablespoons of rice vinegar.
- 8Pour the seasoned rice into an oven-safe dish and flatten it to create an even surface.
- 9Top the rice with shredded seaweed or furikake.
- 10Add the salmon and crab mixture on top of the seaweed/furikake layer and spread it evenly.
- 11Bake the dish at 380°F for 10 minutes.
- 12Drizzle sriracha over the baked sushi bake.
- 13Drizzle spicy mayo over the baked sushi bake.
- 14Garnish with scallions and sesame seeds.
- 15Serve the sushi bake wrapped in seaweed.
Ingredients
- 0.5 lb salmon
- garlic powder
- salt
- black pepper
- 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
- shredded seaweed
- furikake
- scallions
- sesame seeds
- oil
Equipment
air fryercutting boardlarge mixing bowlscissorsforkoven safe dish
Tips
- You can also use furikake instead of shredded seaweed.
- I also like to add cucumbers and/or avocados into the wrap but I didn’t have any.
- If your salmon is thicker, you may have to cook more.
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