Salmon Sushi Bake
A fun and delicious twist on traditional sushi, this Salmon Sushi Bake combines the best sushi flavors without the hassle of rolling.
Ingredients
For the rice
- 2 cups uncooked sushi rice Prepare according to package instructions.
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
For the main mixture
- 10 oz imitation crab Shredded or chopped.
- 8 oz salmon Cooked and shredded (about 2 cups).
- 4 oz cream cheese Softened.
- ⅓ cup Sriracha Mayo Can be substituted with mayonnaise mixed with Sriracha.
- Furikake Generous amount for topping.
- Seaweed snacks For serving.
- Sesame seeds For topping (optional).
- Green onion Chopped, for garnish.
Instructions
Preparation
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until sugar and salt are dissolved.
- Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
- Season salmon with salt and pepper. Cook either in an air fryer at 400°F for 10-12 minutes, or bake at 375°F for 15-17 minutes.
- In a large bowl, shred imitation crab and cooked salmon into pieces. Add cream cheese and Sriracha Mayo, and mix until smooth.
- Preheat the oven to 400°F and prepare a 9x9 inch or 9x13 inch baking dish.
Assembly and Baking
- Transfer the cooked sushi rice to the baking dish and gently press down to flatten.
- Sprinkle a generous amount of furikake onto the rice, then top with the salmon-crab mixture. Press down gently to smooth the surface.
- Bake at 400°F for 10-15 minutes.
- Remove from the oven and top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
Serving
- Serve warm as an appetizer or main dish. Use seaweed snacks to scoop up the bake.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the oven or microwave.