Sushi Bake

Yield

6 servings

Copy all ingredients

Season your
salmon filet
s with salt, black pepper, paprika, and olive oil. Cook in the oven at
200°C
for 12-15 minutes
Shred your
imitation crab
and then cut it smaller so the strips aren't too long.
By now, your salmon should be done cooking. Add your cooked salmon to your shredded
imitation crab
. Break the salmon apart. If there is skin on your salmon, then discard it.
Add softened
cream cheese
, Japanese mayo, and
sriracha
to the mixture. Combine this well and set aside.
In a baking dish (9x13), add rice. Season rice with:
mirin
,
rice vinegar
and salt to taste. Combine this well, then flatten the rice into the baking dish.
Next, top your rice with shredded
seaweed
or furikake.
Add an even layer of salmon mixture on top of your rice and
seaweed
. Bake at
193°C
for 10 minutes, then broil for 3-5 minutes.
Drizzle some
sriracha
and spicy mayo on top of your sushi bake. Garnish with chopped scallion and black sesame seeds.
Serve with
seaweed
and other toppings like jalapenos,
cucumbers
, and/or
avocado
s.