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Salmon Sushi Bake

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A delightful twist on traditional sushi, combining creamy textures with savory seafood in a warm, comforting dish.

Ingredients

  • 2 cups uncooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • ½ tsp salt
  • 10 oz imitation crab
  • 8 oz salmon (about 2 cups of shredded cooked salmon)
  • 4 oz cream cheese
  • ⅓ cup Sriracha Mayo
  • Furikake
  • Seaweed snacks
  • Optional: Sesame seeds
  • Optional: Chopped green onion

Instructions

  1. Cook the Sushi Rice: Prepare the sushi rice according to package instructions. Rinse the rice under cold water until the water runs clear, then cook it in a rice cooker or on the stovetop.
  2. Mix the Rice Seasoning: In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds, stirring until the sugar and salt are fully dissolved.
  3. Combine with Rice: Once the rice is cooked, pour the vinegar mixture into the rice. Gently fold the mixture until well combined, then set the rice aside to cool.
  4. Prepare the Salmon: Season the salmon with salt and pepper. Cook the salmon in an air fryer at 400°F for 10-12 minutes, or bake in the oven at 375°F for 15-17 minutes. Once it’s cooked, flake it into small pieces.
  5. Mix the Filling: In a large bowl, shred the imitation crab and the cooked salmon. Add in the cream cheese and Sriracha mayo, then mix everything together until it’s smooth and well combined.
  6. Assemble the Sushi Bake: Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish. Spread the cooked sushi rice evenly in the bottom of the dish, pressing it down gently. Sprinkle a generous amount of furikake over the rice, followed by the salmon-crab mixture. Smooth the top with a spatula.
  7. Bake: Place the dish in the oven and bake for 10-15 minutes, or until everything is heated through and the toppings are slightly golden.
  8. Serve: Remove from the oven and drizzle more Sriracha mayo on top. Sprinkle with additional furikake, sesame seeds, and chopped green onions. To serve, scoop a spoonful of the sushi bake onto a seaweed snack, wrap it up, and enjoy!

Notes

Ensure the sushi rice is cooked to the perfect texture—sticky but not mushy. Adjust spice levels of Sriracha mayo based on preference.

Find it online: https://www.highproteinfit.com/salmon-sushi-bake-viral-recipe/