Description
A viral Salmon Sushi Bake combining cooked sushi rice, shredded salmon, imitation crab, cream cheese, and Sriracha mayo. Baked to perfection and served with seaweed snacks for a fun, family-friendly meal.
Ingredients
- 2 cups uncooked sushi rice
- 2 tbsp rice vinegar
- 1 tbsp white sugar
- 1/2 tsp salt
- 10 oz imitation crab
- 8 oz cooked salmon (shredded)
- 4 oz cream cheese
- 1/3 cup Sriracha mayo (or substitute)
- Furikake for sprinkling
- Seaweed snacks for serving
- Sesame seeds (optional)
- Green onion, chopped
Instructions
- Cook sushi rice according to package instructions.
- In a microwave-safe bowl, combine rice vinegar, sugar, and salt; microwave 30 seconds until dissolved. Mix into cooked rice and set aside.
- Season salmon with salt and pepper; cook in air fryer at 400°F for 10-12 minutes or oven at 375°F for 15-17 minutes.
- In a large bowl, shred imitation crab and cooked salmon. Mix with cream cheese and Sriracha mayo until smooth.
- Preheat oven to 400°F. Prepare a 9×9 or 9×13 inch baking dish.
- Assemble the bake: press cooked rice into dish, sprinkle furikake, layer salmon-crab mixture, smooth surface.
- Bake for 10-15 minutes.
- Top with extra Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.
- Serve by scooping portions and wrapping with seaweed snacks.
Notes
- Substitute Sriracha mayo with regular mayo + Sriracha if needed.
- Use fresh or frozen salmon; adjust cooking time accordingly.
- Great for meal prep or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Japanese-American