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30 Minute Sushi Bake
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30 Minute Sushi Bake

30 minServes 4Nutri-Score C€€
from @alissanguyen_11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon (skin removed)Fish227 g
  • imitation crab (shredded and cut into smaller pieces)Fish227 g
  • cream cheese (softened)Dairy85 g
  • Japanese mayonnaisePantry60 ml
  • srirachaPantry15 ml
  • cooked riceGrains500 g
  • rice vinegarPantry30 ml
  • seaweed sheets (shredded)Pantry3 pieces
  • garlic powderSpices3 g
  • saltSpices3 g
  • black pepper (ground)Spices2 g
  • oilPantry15 ml
  • scallion (sliced)Produce2 pieces
  • sesame seedsNuts & seeds5 g

per serving

Nutrition

316kcal

Carbs
33 g
Proteins
16 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Baking dish
  • Mixing bowl
  • Oven

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the salmon mixture

    • Add the cream cheese, Japanese mayonnaise and sriracha.
    • Combine well and set aside.
    Step 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.
    Step 4

  5. Layer the toppings

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

  6. Bake

    • Bake at 380 °F for 10 minutes.
    • Broil for 2 to 3 minutes if desired.
    Step 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.
    Step 7
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