Salmon and Crab Sushi Bake

Name: Salmon and Crab Sushi Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 cups rice; 2 tbsp rice vinegar; 2 tsp sugar; 0.25 tsp salt; 2 tbsp furikake seasoning; 0.5 lb salmon; 1 cups imitation crab; 0.5 cup cream cheese; 0.25 cup kewpie mayonnaise; 2 green onion; 0.5 tbsp sriracha; 1 tsp sesame oil; 0.5 tsp salt; 0.25 tsp pepper; undefined roasted seaweed; undefined avocado

This deconstructed sushi casserole features layers of seasoned rice, imitation crab, cooked salmon, and a tantalizing blend of Japanese mayonnaise and sriracha. Baked to perfection until hot and slightly crispy, this dish offers a delicious twist on traditional sushi. Serve it with seaweed sheets for effortless scooping and wrapping, and experience a burst of flavor in every bite. Easy to make and even easier to enjoy, sushi bake is the perfect way to indulge in sushi without the fuss.

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Cook time: 55 min (Prep: 15 min)

Servings

Volume

Mass

Ingredients

(tap measurement to shuffle between units)

Sushi Rice

2 cup rice, cooked (360 g)
2 tbsp rice vinegar (30 g)
2 tsp sugar (8 g)
1/4 tsp salt (1.50 g)
2 tbsp furikake seasoning (12 g)

Salmon-crab Mixture

0.50 lb salmon, shredded (227 g)
1 cup imitation crab, shredded (150 g)
1/2 cup cream cheese, softened (120 g)
(1/2 block)
1/4 cup kewpie mayonnaise (57 g)
2 green onions (30 g)
(chopped)
1/2 tbsp sriracha (8 g)
1 tsp sesame oil (4.50 g)
1/2 tsp salt (3 g)
1/4 tsp pepper (1 g)

To Serve

roasted seaweed (10 g)
avocado, sliced (150 g)

Directions

(tap to cross out each step and ingredient as you go)

Preheat your oven to 375°F.
Combine together the rice vinegar, sugar, and salt in a bowl. Microwave for 20-30 seconds to help the sugar and salt dissolve.
- 2 tbsp rice vinegar (30 g)
- 2 tsp sugar (8 g)
- 1/4 tsp salt (1.50 g)
Pour this mixture over the cooked rice and gently fold with a rice paddle or spatula to season. Set aside.
- 2 cup rice, cooked (360 g)
Combine the cooked salmon, imitation crab, cream cheese, kewpie mayo, green onions, sesame oil, and sriracha together in a bowl. Gently fold until the mixture is even and smooth. Season with salt and pepper to taste.
- 0.50 lb salmon, shredded (227 g)
- 1 cup imitation crab, shredded (150 g)
- 1/2 cup cream cheese, softened (120 g)
  (1/2 block)
- 1/4 cup kewpie mayonnaise (57 g)
- 2 green onions (30 g)
  (chopped)
- 1 tsp sesame oil (4.50 g)
- 1/2 tbsp sriracha (8 g)
In a casserole or baking dish, spread the seasoned sushi rice on the bottom of the dish. Evenly sprinkle the furikake seasoning over the rice.
- 2 tbsp furikake seasoning (12 g)
Layer the salmon-crab mixture on top and smooth the surface.
Bake in the preheated oven for 20 minutes, then broil for an additional 3-5 minutes until the top is slightly browned and bubbly.
Top the sushi bake with additional furikake seasoning, sriracha, kewpie mayonnaise, and green onions. Enjoy warm and serve with seaweed snacks and sliced avocado.
- roasted seaweed (10 g)
- avocado, sliced (150 g)

Nutrition Information

(tap or hover to view ingredient breakdown)

Per serving

Nutrient

Amount

% DV

Calories

1,150 kcal

57%

Fat

71 g

91%

Saturated fat

21 g

103%

Trans fat

0 g

Fiber

9.9 g

35%

Carbohydrates

81 g

29%

Sugars

14 g

28%

Protein

43 g

86%

Sodium

2,118 mg

92%

Cholesterol

189 mg

63%

Total (2 servings)

Nutrient

Amount

% DV

Calories

2,300 kcal

114%

Fat

142 g

182%

Saturated fat

42 g

206%

Trans fat

0 g

Fiber

20 g

70%

Carbohydrates

162 g

58%

Sugars

28 g

56%

Protein

86 g

172%

Sodium

4,236 mg

184%