I’ve never been one for long intros when it comes to recipe blogs, so I’m definitely not going to start now!
This sushi bake is a huge hit in our house, and we normally make it at least a few times a month.
What You’ll Need
– 1/2 pound of salmon seasoned with salt, pepper, garlic, and a little Smokey paprika, shredded
⁃ 1/2 pound of imitation crab, shredded
⁃ 4 oz cream cheese
⁃ 1/4 cup mayo (I use a Japanese brand called Kewpie), but regular mayo works too
⁃ Sriracha to taste
⁃ 2 cups of cooked white rice
⁃ Crushed seaweed
⁃ 9×9 baking dish
⁃ Cooking spray
⁃ Sesame seeds (optional)
Bake your salmon until done. I use the air fryer for about 9 minutes at 400 and season with salt, pepper, garlic, and a little smokey paprika. Remove skin and shred when finished.
Cook your rice according to package directions. I use jasmine rice (but any white rice will work) and cook it in our Instant Pot using the rice function.
Shred your imitation crab while your salmon and rice cook.
Add your shredded salmon, imitation crab, cream cheese, mayo, and sriracha to a bowl. Mix until well combined.
Spread your rice into an even layer in your greased 9×9 dish.
Add your crushed seaweed on top of the rice layer, and top with your salmon and imitation crab mixture.
Bake in the oven for about 10 minutes at 380, and finish under the broiler for about 3 minutes.
Top with more of the mayo and sriracha, and enjoy! We add sesame seeds and sometimes avocado if we have them.
xoxo,
Leah











