sushi bake
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 (*see note for substitute)
Furikake
Seaweed snacks
Sesame seeds, for topping (optional)
To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the oven at 375F for 15-17 minutes.
In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
Preheat the oven to 400F and prepare in a dish of your liking 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 salmon-crab mixture. Gently press down and smooth the surface.
Bake at 400F for 10-15 minutes.
Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds.
#pretendcookingshow #sushibake #sushicravings #healthysushi #lemon8cooking
If you love sushi but want a simpler, baked alternative, sushi bake is a fantastic option to try at home. This dish combines the classic ingredients of sushi in a casserole form, making it easy to serve and share. Using 2 cups of uncooked sushi rice seasoned with rice vinegar, sugar, and salt creates the perfect sticky rice base that holds everything together well. The mixture of imitation crab and cooked, shredded salmon adds a satisfying seafood flavor and texture contrast. Cream cheese brings a creamy richness that balances the spiciness of the Sriracha mayo dressing. For cooking the salmon, seasoning with salt and pepper and using an air fryer at 400°F for 10-12 minutes or baking in the oven at 375°F for 15-17 minutes helps keep it moist and flavorful. This baked version of a sushi roll is also customizable—you can substitute the Sriracha mayo with other sauces like spicy mayo or even vegan alternatives if desired. Sprinkling furikake seasoning onto the rice before layering the seafood mixture adds an umami boost from seaweed flakes, sesame seeds, and dried fish or egg bits, enhancing the overall taste. After baking the assembled dish at 400°F for 10-15 minutes, topping with additional Sriracha mayo, chili furikake, and sesame seeds gives it a visually appealing and delicious finish. This sushi bake is a great meal for casual gatherings, potlucks, or when you want a comforting yet impressive dish that requires less hands-on rolling than traditional sushi. Plus, using seaweed snacks on the side allows diners to scoop up portions and enjoy the familiar sushi experience with a crunchy bite. Experimenting with variations like adding avocado, cucumber, or substituting imitation crab with real crab meat can further enhance this dish according to your preferences. Overall, sushi bake blends the best of sushi flavors in a convenient and scrumptious baked casserole style that's sure to become a favorite in your recipe collection.
