Sushi Bake

Ingredients

• 2 cups Cooked Sushi Rice (short‑grain Japanese rice, cooked and still warm)
• 2 tablespoons Rice Vinegar (seasoned rice vinegar preferred)
• 1 tablespoon Granulated Sugar (balances the acidity of the vinegar)
• 1 teaspoon Salt (regular table salt)
• 1 teaspoon Toasted Sesame Oil (adds nutty aroma to the rice)
• 1 tablespoon Furikake (Japanese rice seasoning for garnish)
• 1 pound Salmon Fillet (skin removed, cut into bite‑size pieces then flaked)
• 1 cup Imitation Crab Meat (shredded; optional if you prefer pure salmon)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 0.25 cup Japanese Mayonnaise (Kewpie) (or any rich mayo)
• 2 tablespoons Sriracha (adjust to heat preference)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Season the Sushi Rice

   In a large mixing bowl combine the cooked sushi rice, rice vinegar, sugar, salt, toasted sesame oil, and 1 tablespoon furikake. Gently fold until the rice is evenly coated and glossy.

   Time: PT5M

2. Prepare the Salmon and Imitation Crab Filling

   Place the salmon fillet on a cutting board, remove any skin, and break it into bite‑size pieces. In a separate bowl, combine the flaked salmon, shredded imitation crab, softened cream cheese, Japanese mayo, Sriracha, and soy sauce. Mix until the mixture is uniformly creamy.

   Time: PT7M

3. Assemble the Bake

   Spread the seasoned rice evenly across the bottom of the baking dish, pressing lightly to create a uniform layer. Spoon the salmon‑crab mixture over the rice and smooth it into an even sheet.

   Time: PT4M

4. Bake

   Place the dish in a pre‑heated oven and bake at 350°F for about 20 minutes, or until the top is lightly golden and the filling is bubbling.

   Time: PT20M

   Temperature: 350°F

5. Make Spicy Mayo Topping

   While the bake is in the oven, whisk together 2 tablespoons Japanese mayo and 1 tablespoon Sriracha in a small bowl.

   Time: PT2M

6. Garnish and Serve

   Remove the bake from the oven, drizzle the spicy mayo over the top, sprinkle with the remaining furikake and sliced green onions. Let it rest 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

55 g

Fat

13 g

Fiber

2 g