Name: Sushi Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese-American
Ingredients: 1 lb salmon fillet; 1 tsp garlic salt; 1 tsp black pepper; 1 tsp onion powder; 8 oz imitation crab meat; 4 oz cream cheese, softened; 1/4 cup Kewpie mayonnaise; 1 tbsp sriracha; 1 tbsp soy sauce; 2 cups cooked sushi rice; 2 tbsp rice vinegar; 2 sheets nori, crumbled; 1 tbsp furikake seasoning; 1 tbsp Everything But The Bagel seasoning; Kewpie mayonnaise, for topping; Sriracha, for topping; Eel sauce, for topping; 1 green onion, chopped, for garnish; Fried garlic, for garnish; Roasted seaweed snacks, for serving

1

Season the salmon fillet with garlic salt, black pepper, and onion powder.

2

Air fry the salmon at 400°F for about 10 minutes, or until cooked through.

3

While the salmon is cooking, shred the imitation crab meat into a large mixing bowl.

4

Once the salmon is cooked, flake it with a fork and add it to the bowl with the crab.

5

Add the softened cream cheese, Kewpie mayonnaise, sriracha, and soy sauce to the bowl.

6

Mix everything together until well combined. Taste and adjust seasonings if desired.

7

In a baking dish, spread the cooked sushi rice in an even layer.

8

Drizzle the rice vinegar over the rice and gently mix it in.

9

Sprinkle the crumbled nori (or furikake) and Everything But The Bagel seasoning over the rice.

10

Top the rice with the salmon and crab mixture, spreading it into an even layer.

11

Bake at 350°F for about 20 minutes.

12

Remove from the oven and drizzle with more Kewpie mayonnaise, sriracha, and eel sauce.

13

Garnish with chopped green onions and fried garlic.

14

Serve warm, using roasted seaweed snacks to scoop.

Sushi Bake

Ingredients

20 Ingredients

Instructions

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