The best way to eat sushi bake

Ingredients

• 8 oz Imitation Crab Meat (shredded)
• 12 oz Salmon Fillet (cut into bite‑size pieces after air‑frying)
• 4 oz Cream Cheese (softened)
• 1/2 cup Japanese Mayonnaise (e.g., Kewpie)
• 2 tbsp Sriracha (plus extra for topping)
• 4 cup Cooked Sushi Rice (short‑grain Japanese rice, cooked and still warm)
• 2 tbsp Rice Vinegar (to season the rice)
• 1 tbsp Black Sesame Seeds (to garnish)
• 2 tbsp Green Onions (thinly sliced, for garnish)

Instructions

1. Cook the Salmon

   Preheat the air fryer to 400°F. Place the salmon fillet in the basket and cook for 9 minutes, or until opaque and easily flaked. Remove, let cool slightly, then break into bite‑size pieces.

   Time: PT9M

   Temperature: 400°F

2. Shred Imitation Crab

   While the salmon cooks, place the imitation crab on a cutting board and shred it with your hands or two forks into bite‑size strips.

   Time: PT2M

3. Season the Rice

   Transfer the cooked sushi rice to a large bowl, drizzle the rice vinegar evenly, and gently fold to combine. The rice should be slightly sticky but not mushy.

   Time: PT3M

4. Prepare the Cream Cheese‑Mayo Mixture

   In a separate bowl, whisk together the softened cream cheese, Japanese mayo, and 2 tbsp sriracha until smooth.

   Time: PT2M

5. Assemble the Bake

   Spread the seasoned rice evenly in the bottom of the baking dish, pressing gently with the spatula. Layer the shredded crab and cooked salmon over the rice, then dollop the cream‑cheese‑mayo mixture in spoonfuls and spread it into an even layer.

   Time: PT4M

6. Bake

   Place the dish in a pre‑heated oven at 380°F and bake for 10 minutes, until the topping is set and lightly golden.

   Time: PT10M

   Temperature: 380°F

7. Broil for Finish

   Switch the oven to broil and cook for 2 minutes, watching closely, until the surface is bubbly and lightly charred.

   Time: PT2M

8. Add Final Garnishes

   Remove the bake from the oven. Drizzle a thin line of extra sriracha across the top, sprinkle black sesame seeds, and scatter sliced green onions.

   Time: PT2M

9. Serve

   Allow the sushi bake to rest for 3 minutes, then cut into squares and serve warm. It pairs well with soy sauce or extra Japanese mayo on the side.

   Time: PT3M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

1g