Salmon & Crab Sushi Bake
A layered sushi bake with seasoned rice, salmon, crab, seaweed, and a creamy chili-crisp topping.
From Alexa's kitchen- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Method
Cook the sushi rice according to its package directions and let it cool.
Season the salmon with salt, pepper, and garlic powder and drizzle with olive oil. Air fry at 400°F for 9-12 minutes, depending on thickness, until cooked.
Combine the cooked salmon, crab meat, cream cheese, Kewpie mayonnaise, chili crisp, and sesame oil.
Mix the rice with the rice wine vinegar and spread it in a thin layer in the bottom of a 9x6 baking dish.
Crush roasted seaweed over the rice in a thin layer, then sprinkle with furikake to your liking.
Spread the salmon and crab mixture evenly over the rice.
Bake at 375°F for 8-10 minutes, then broil for 4 minutes to crisp the top, watching closely.
Finish with Kewpie mayonnaise, Bachan's Japanese Barbecue Sauce, and furikake. Serve with roasted seaweed and cucumbers, or add green onion, kimchi, ginger, or avocado.
- salmon
- crab
- rice
- sushi bake
- dinner
With love, Alexa
With Love, Alexa Recipes from Alexa's kitchen
Salmon & Crab Sushi Bake
Ingredients
Salmon
- 1/2 lb salmon
- Salt
- Pepper
- Garlic powder
- Olive oil
Rice and filling
- 1 1/2 cups sushi rice, dry
- 2 tbsp rice wine vinegar
- 8 oz claw or lump crab meat
- 3-4 oz cream cheese
- 1-2 tbsp Kewpie mayonnaise
- 1 tbsp chili crisp
- 1 tsp sesame oil
- Roasted seaweed
- Furikake
To finish
- Kewpie mayonnaise
- Bachan's Japanese Barbecue Sauce
- Furikake
- Roasted seaweed and cucumbers, for serving
- Green onion, kimchi, ginger, or avocado, optional
Method
- Cook the sushi rice according to its package directions and let it cool.
- Season the salmon with salt, pepper, and garlic powder and drizzle with olive oil. Air fry at 400°F for 9-12 minutes, depending on thickness, until cooked.
- Combine the cooked salmon, crab meat, cream cheese, Kewpie mayonnaise, chili crisp, and sesame oil.
- Mix the rice with the rice wine vinegar and spread it in a thin layer in the bottom of a 9x6 baking dish.
- Crush roasted seaweed over the rice in a thin layer, then sprinkle with furikake to your liking.
- Spread the salmon and crab mixture evenly over the rice.
- Bake at 375°F for 8-10 minutes, then broil for 4 minutes to crisp the top, watching closely.
- Finish with Kewpie mayonnaise, Bachan's Japanese Barbecue Sauce, and furikake. Serve with roasted seaweed and cucumbers, or add green onion, kimchi, ginger, or avocado.