Sushi bake 🍣

Ingredients

• 2 cups Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 2 cups Water (for cooking the rice)
• 3 tablespoons Rice Vinegar (seasoned with sugar and salt)
• 1 tablespoon Granulated Sugar (to sweeten the rice seasoning)
• 1 teaspoon Salt (fine sea salt)
• 8 oz Imitation Crab (shredded)
• 8 oz Fresh Salmon (cooked and shredded (or smoked salmon))
• 4 oz Cream Cheese (softened)
• 2 tablespoons Mayonnaise (regular mayo)
• 1 tablespoon Sriracha (adjust to taste)
• 4 Nori Seaweed Sheets (for serving)
• 1 small Cucumber (thinly sliced)
• 1 Avocado (sliced)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Rinse the Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Combine rinsed rice and 2 cups water in a rice cooker or saucepan. Cook according to rice cooker settings or bring to a boil, cover, reduce heat to low, simmer 12 minutes, then let rest 10 minutes off heat.

   Time: PT20M

3. Prepare the Vinegar Seasoning

   In a small bowl whisk together rice vinegar, granulated sugar, and salt until dissolved.

   Time: PT5M

4. Season the Cooked Rice

   Transfer the hot rice to a large mixing bowl, drizzle the vinegar mixture over it, and gently fold with a spatula until evenly coated.

   Time: PT5M

5. Spread Rice in Baking Dish

   Line the baking dish with parchment paper (optional) and press the seasoned rice into an even layer, about ½‑inch thick.

   Time: PT2M

6. Make the Topping

   In a separate bowl combine shredded salmon, shredded imitation crab, softened cream cheese, mayonnaise, and sriracha. Mix until a uniform, slightly chunky spread forms.

   Time: PT7M

7. Add Topping to Rice

   Evenly spread the salmon‑crab mixture over the rice layer, smoothing the top with the back of a spoon.

   Time: PT3M

8. Bake the Sushi Bake

   Place the dish in a pre‑heated oven and bake until the topping is bubbly and lightly golden, about 12‑15 minutes.

   Time: PT15M

   Temperature: 375°F

9. Serve

   Remove from oven, let cool 2 minutes. Scoop a spoonful onto a nori sheet, add cucumber and avocado slices, sprinkle toasted sesame seeds, roll or eat as a hand‑held bite.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

45g

Fat

12g

Fiber

2g