Easy Salmon and Crab Sushi 🍣 Bake
Ingredients:
✨PLEASE DON’T FORGET TO SUBSCRIBE!!! ✨
For the Rice:
6 cups cooked rice
1 tbsp rice vinegar
½ tsp sesame oil
½ tbsp sugar
1 tsp salt
Furikake (for topping)
For the Protein Mix:
2 salmon fillets, seasoned with salt, pepper, and paprika
12-15 pieces imitation crab, chopped
4 oz Philadelphia cream cheese
2 tbsp Sriracha
3 tbsp Kewpie mayo 2 tbsp green onions, chopped
1 tbsp Unagi sushi sauce
For Cooking:
2-3 tbsp olive oil
Optional toppings: extra Sriracha, Japanese mayo, Unagi sauce
Served with cucumber and avocado slices
Instructions:
-Heat 2 tbsp olive oil in a skillet over medium-high heat.
-Cook the seasoned salmon 3-5 minutes per side, or until internal temperature reaches 145°F.
-Remove from heat, let cool slightly, remove skin, and shred using a fork or your hands.
-In a bowl, chop the imitation crab into smaller pieces using scissors.
-Add shredded salmon, cream cheese, Sriracha, Kewpie mayo, green onions, salt, pepper, and Unagi sauce. Mix thoroughly until well combined.
-In an oven-safe dish, combine cooked rice, rice vinegar, sesame oil, sugar, and salt.
-Mix well and flatten evenly.
-Sprinkle a layer of furikake over the rice.
-Spread the salmon-crab mixture evenly over the rice.
Bake in a preheated oven at 380°F (193°C) for 15 minutes.
Serve:
-Remove from oven and sprinkle additional furikake, Sriracha, Kewpie mayo, or Unagi sauce if desired.
-Serve with cucumber and avocado slices on the side.
Bone Appétit✨
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If you're a sushi lover but find rolling sushi intimidating or time-consuming, this easy baked salmon and crab sushi recipe is a fantastic alternative that still delivers all the delicious flavors you crave. Using cooked rice dressed with rice vinegar, sugar, salt, and a touch of sesame oil creates a perfect base that's slightly tangy yet comforting. Topping it with furikake adds an extra umami kick and texture that elevates the dish. The protein mix combines cooked salmon fillets seasoned simply with salt, pepper, and paprika, along with chopped imitation crab meat for a delightful seafood blend. Incorporating Philadelphia cream cheese and Kewpie mayo gives a creamy, rich texture that balances well with the spicy Sriracha and savory Unagi sauce. These ingredients melted together in the oven infuse the sushi bake with unique and bold flavors. One tip from my experience is to cook the salmon carefully to ensure it remains moist and flaky before shredding. Also, using scissors to chop the imitation crab meat helps integrate the protein evenly for every bite. Baking the dish at 380°F for 15 minutes melts and melds the topping perfectly without drying it out. Serving this sushi bake with fresh cucumber and avocado slices adds not only refreshing contrast but also additional nutrients. This recipe is great for busy weeknights or gatherings because it can be made ahead and baked just when ready to eat. Plus, the optional toppings like extra Sriracha or Japanese mayo let you customize the heat and creaminess to your preference. Overall, this baked sushi recipe offers a delicious, fuss-free way to enjoy seafood sushi flavors with minimal effort—perfect for home cooks seeking creative and comforting meals.
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