Salmon Sushi Bake (Viral Recipe)
50 min4 servings
A deconstructed sushi bake: seasoned sushi rice topped with a creamy salmon-crab mixture, baked until golden, then finished with mayo, furikake, and seaweed wraps.
| prepPreheat oven to 400°F / 200°C | |||||
| prepPrepare a 9×9 inch or 9×13 inch baking dish | |||||
| 2 cups uncooked sushi rice | Cook sushi rice per package | Press rice into dish, sprinkle furikake, top with crab-salmon mixture | Bake 400°F / 200°C, 10–15 min | Top with Sriracha mayo, chili furikake, sesame seeds & green onion | Serve with seaweed snacks |
| 2 tbsp rice vinegar | Microwave vinegar, sugar & salt 30 sec, mix into rice | ||||
| 1 tbsp white sugar | |||||
| ½ tsp salt | |||||
| 8 oz salmon | Season salmon, air fry 400°F / 200°C, 10–12 min or bake 375°F / 190°C, 15–17 min | ||||
| salt and pepper (for salmon) | |||||
| 10 oz imitation crab | Shred crab & cooked salmon, mix with cream cheese & Sriracha mayo | ||||
| 4 oz cream cheese | |||||
| ⅓ cup Sriracha Mayo | |||||
| furikake (for base layer) | |||||
| furikake (chili, for topping) | |||||
| sesame seeds (optional) | |||||
| green onion, chopped | |||||
| seaweed snacks | |||||
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