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30 Minute Sushi Bake
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30 Minute Sushi Bake

30 minPara 4Nutri-Score C€€
de @alissanguyen_11 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • salmon (skin removed)Pescado227 g
  • imitation crab (shredded and cut into smaller pieces)Pescado227 g
  • cream cheese (softened)Lácteos85 g
  • Japanese mayonnaiseDespensa60 ml
  • srirachaDespensa15 ml
  • cooked riceCereales500 g
  • rice vinegarDespensa30 ml
  • seaweed sheets (shredded)Despensa3 piezas
  • garlic powderEspecias3 g
  • saltEspecias3 g
  • black pepper (ground)Especias2 g
  • oilDespensa15 ml
  • scallion (sliced)Frutas y verduras2 piezas
  • sesame seedsFrutos secos y semillas5 g

por ración

Nutrición

316kcal

Carbohidratos
33 g
Proteínas
16 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Fuente de horno
  • Bol
  • Horno

paso a paso

Preparación

  1. Season and cook the salmon

    • Season the salmon with garlic powder, salt, black pepper and oil.
    • Air fry at 400 °F for 9 minutes; cook longer if the salmon is thicker.
    Paso 1

  2. Shred the salmon and crab

    • Remove the skin from the cooked salmon and shred it.
    • Add the shredded salmon to the shredded imitation crab.
    Paso 2

  3. Make the salmon mixture

    • Add the cream cheese, Japanese mayonnaise and sriracha.
    • Combine well and set aside.
    Paso 3

  4. Prepare the rice base

    • Combine the cooked rice with the rice vinegar and mix well.
    • Pour the rice into an oven-safe dish and flatten it into an even surface.
    Paso 4

  5. Layer the toppings

    • Top the rice with shredded seaweed or furikake.
    • Spread the salmon mixture evenly over the rice and seaweed.
    Paso 5

  6. Bake

    • Bake at 380 °F for 10 minutes.
    • Broil for 2 to 3 minutes if desired.
    Paso 6

  7. Garnish and serve

    • Drizzle sriracha over the bake.
    • Top with sliced scallion and sesame seeds.
    • Serve wrapped in seaweed, with cucumber and/or avocado if desired.
    Paso 7
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