Ingredients
Scale
- 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
- Sesame seeds, for topping (optional)
- Green onion, chopped
Instructions
- 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.
- To cook the salmon, season with salt and pepper. You can either throw it in the air fryer and cook at 400°F for 10-12 minutes, or bake it in the oven 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. Mix everything together until smooth and well combined.
- Preheat the oven to 400°F and prepare a 9×9 inch or 9×13 inch baking dish.
- Assemble the Sushi Bake: Transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of the salmon-crab mixture. Gently press down and smooth the surface.
- Bake at 400°F for 10-15 minutes.
- Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
- To serve, scoop a spoonful of sushi bake and wrap it with a seaweed snack. Enjoy!
Notes
For a gluten-free version, opt for gluten-free soy sauce and check ingredient labels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg