We blog about this recipe here.
Sushi Bake
Of course you can use all salmon or substitute real crab for the imitation crab, but it makes this a very $$ dish. Or vice versa, use only imitation crab (1 lb total) for a cheaper dish. Here is a link to what “imitation crab” is. Adapted from the Gaming Foodie’s 30-Minute Sushi Bake, as seen on Tik-Tok.
1/2 lb salmon
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 c Japanese mayo, preferably, but regular mayo works too
1 T sriracha
3-4 c cooked rice, preferably a short grain or Jasmine
2 T rice vinegar
2 tsp sugar
1 tsp Diamond kosher salt
1/3 c furikake seasoning – or shredded seaweed
roasted nori seaweed sheets for serving
avocado and cucumber slices for serving
Season salmon with a little salt and pepper. Then bake, skin side down, in a 450 degree for 12-15 minutes.
Let the salmon cool. If your salmon has skin, remove it. Then shred salmon and add it into your shredded imitation crab.
Then add the rest of your ingredients: cream cheese, Japanese Mayo and sriracha. Combine well and set aside.
Combine cooked rice with rice vinegar, sugar, and salt. Mix well. Then pour rice into a 9″x 9″ oven-safe dish, flatten it and create an even surface. Sprinkle 1/2 of the furikake on top of the rice. Then spread the salmon mixture over the top of that. Sprinkle the rest of the furikake over the salmon mixture.
Bake, uncovered, at 375 degrees for 25-30 minutes; then broil for about 5 minutes. Remove from the oven and drizzle Japanese mayo over it all (see the photo).
Serve with sheets of roasted seaweed, cucumbers and avocados.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.