Salmon & Crab Sushi Bake
December 4, 2024
I finally tried the viral sushi bake and this quickly became a staple in my dinner menu. It’s soooo yummy and popular for a reason. My recipe is based on FeedMi’s Spicy Salmon Sushi Bake with a few tweaks. Mainly, I added crab to mine and I also reduced the amount of rice for a more balanced option. Here’s how to make it.
Ingredients
- 1/2 pound salmon, cooked
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb imitation crab
- 1/2 cup Japanese mayo
- 2 Tbsp siracha
- 1/2 cup cream cheese
- 2 green onions, sliced
- 1 Tbsp sesame seeds
- 1 Tbsp black sesame seeds
- 1-1/2 cups white rice (must be short grain)
- 2 tsp rice wine vinegar
- 1/4 tsp salt
Serve with…
- avocado
- roasted seaweed
- spicy mayo
- wasabi
Cooking/Assembly Instructions
Rice
- Cook rice according to package directions then add salt and rice wine vinegar
Baked Salmon
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Pre-heat oven to 425°F.
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Season salmon with salt and pepper
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Bake salmon for 10 minutes.
Sushi Bake
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Pre-heat oven to 450°F.
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In a bowl, mix together shredded salmon, shredded crab, Japanese mayo, cream cheese, and sriracha.
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In a 9×13 casserole dish, layer rice, sesame seeds, and the seafood mixture. Then drizzle on sriracha and mayo.
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Bake for 10 minutes then broil for 3 mintues until top is toasty.
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Sprinkle green onions and serve with roasted seaweed, avocado, spicy mayo, wasabi, and enjoy!
Let me know if you try and and if you love it as much as I do!
P.S. It also reheats really well for leftovers.
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