Lets Make Salmon Sushi Bake!

Ingredients

• 8 sticks Imitation Crab Sticks (shredded by hand or with a fork)
• 2 cups Cooked Salmon (flaked; can use leftover baked salmon or poach fresh salmon)
• 2 stalks Green Onion (thinly sliced; separate white and green parts)
• 4 oz Cream Cheese (softened at room temperature)
• 4 tbsp Mayonnaise (regular or light)
• 2 tbsp Sriracha (adjust to heat preference)
• 2 tbsp Rice Vinegar (for sushi rice seasoning)
• 1 tbsp Granulated Sugar
• 1 tsp Salt
• 2 cups Short‑Grain Sushi Rice (uncooked; rinse until water runs clear)
• 1 tbsp Sesame Oil (for greasing the baking pan)
• 2 tbsp Furikake (Japanese rice seasoning; optional but recommended)
• 1 sheet Nori Sheet (shredded for garnish or drizzle)
• 2 tbsp Mayonnaise (extra for drizzle)
• 1 tsp Sriracha (extra for drizzle)

Instructions

1. Shred the Imitation Crab

   Place the crab sticks on a cutting board and pull them apart with your fingers or a fork until they form thin shreds.

   Time: PT5M

2. Slice Green Onions

   Trim the roots, slice the white and green parts thinly, and set aside separately.

   Time: PT2M

3. Flake the Cooked Salmon

   Break the cooked salmon into bite‑size pieces using a fork or your hands.

   Time: PT3M

4. Make the Salmon‑Crab Filling

   In a large mixing bowl combine the shredded crab, flaked salmon, sliced white onion, softened cream cheese, mayonnaise, and sriracha. Stir gently until just incorporated; the mixture should stay slightly chunky.

   Time: PT5M

5. Prepare Sushi Rice Seasoning

   In a microwave‑safe bowl combine rice vinegar, sugar, and salt. Microwave on high for 30 seconds, stir, then microwave another 15 seconds until the sugar fully dissolves.

   Time: PT1M

6. Cook the Sushi Rice

   Rinse the 2 cups of sushi rice until the water runs clear. Cook it in a rice cooker or saucepan with 2½ cups water. Once cooked, let it sit covered for 10 minutes.

   Time: PT30M

7. Season the Hot Rice

   Transfer the hot rice to a large bowl. Add the vinegar mixture in two equal portions, gently folding each portion into the rice until evenly coated.

   Time: PT5M

8. Grease the Baking Pan

   Lightly brush the bottom and sides of a 9×13‑inch baking pan with sesame oil.

   Time: PT2M

9. Layer the Rice Base

   Spread the seasoned rice evenly across the bottom of the pan. Sprinkle 1 tbsp of furikake over the rice for extra flavor.

   Time: PT3M

10. Add the Salmon‑Crab Topping

    Evenly distribute the salmon‑crab filling over the rice layer, smoothing it with a spatula.

    Time: PT3M

11. Bake the Sushi Casserole

    Place the pan in a pre‑heated oven at 350°F and bake for 15 minutes, or until the top is hot and lightly golden.

    Time: PT15M

    Temperature: 350°F

12. Prepare Spicy Mayo Drizzle

    While the bake is in the oven, whisk together the extra 2 tbsp mayonnaise with 1 tsp sriracha (and a splash of soy sauce if desired).

    Time: PT2M

13. Finish and Garnish

    Remove the bake from the oven. Drizzle the spicy mayo evenly over the surface, then drizzle a thin stream of soy‑based nori sauce (or sprinkle shredded nori). Top with the remaining furikake and the sliced green‑onion greens.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

10g

Fiber

2g