Ingredients:
For the Sushi Rice:
- 1 cup sushi or short-grain rice
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- Pinch of salt
- Drizzle of sesame oil
For the Crab and Salmon Mix:
- 1 package imitation crab, shredded or chopped
- 1 piece of salmon, seasoned and cooked (baked or air-fried)
- 1/2 cup cream cheese, softened
- 1/2 cup Kewpie mayonnaise
- Dash of soy sauce
For the Topping:
- Sriracha
- Mayo
- Hoisin sauce
- Sesame seeds
- Scallions, chopped for garnish
For Serving:
- Seaweed sheets
- Cucumber slices
- Avocado slices
Method:
- Begin by preheating your oven to 400°F (200°C).
- Prepare the sushi rice: Wash the rice 3-4 times until the water runs clear and soak for 15 minutes. Cook according to package instructions. Once cooked, season the rice with a mixture of rice vinegar, sugar, salt, and a drizzle of sesame oil. Warm the vinegar mixture in the microwave for 5 seconds before mixing to dissolve the sugar.
- For the filling, combine the shredded crab, cooked and flaked salmon, cream cheese, Kewpie mayonnaise, and a dash of soy sauce in a bowl. Season the salmon with salt, pepper, garlic powder, onion powder, and a dash of smoked paprika before cooking.
- In a baking dish, spread an even layer of seasoned sushi rice.
- Layer the crab and salmon mixture over the rice.
- Bake in the preheated oven for about 15 minutes until the top is slightly golden and heated through.
- For the final touch, drizzle sriracha, mayo, and hoisin sauce over the baked layer.
- Garnish with a sprinkle of sesame seeds and freshly chopped scallions.
To Serve:
- Accompany the sushi bake with sheets of seaweed, and slices of cucumber and avocado. Spoon a portion of the bake onto a seaweed sheet, add cucumber and avocado, roll it up, and enjoy this creative twist on classic sushi.
This Sushi Bake is a fun and communal way to enjoy the flavors of sushi in a casserole-style dish, perfect for sharing at any gathering!
