Salmon Sushi Bake


Sushi Rice:
• 2 cups uncooked sushi rice
• 1/4 cup rice vinegar
• 2 tsp sugar
• 1 tsp salt
• 1½ lbs salmon
• 1 tbs olive oil
• 1/2 tsp each chili powder, paprika, garlic powder, onion powder, dried oregano
• Salt to taste

Creamy Layer:

• 1 lb imitation crab legs, shredded
• 4 oz cream cheese, room temp
• 1/2 cup Kewpie mayo (or regular mayo)
• 1/4 cup Sriracha sauce


• 1-2 sheets seaweed paper, crumbled (or Furikake seasoning)
• Kewpie mayo
• Sriracha sauce
• 3 scallions, sliced
• Sesame seeds


1. Cook your rice following the instructions on the package. Once cooked, spread it out on a platter to cool.
2. In a small pot, mix together the vinegar, sugar, and salt until dissolved. Warm it up until it’s just about to boil. Remove from heat and pour it over your rice. Mix well.
1. Preheat your oven to 425℉ and line a small baking sheet with parchment paper.
2. Rinse and pat dry the salmon. Brush it with olive oil and then season it with the listed spices, making sure to cover the entire fish. Bake for about 15-17 minutes until cooked through.
Creamy Layer:
1. Shred the imitation crab legs in a large bowl using your fingers. Cut them into smaller pieces with kitchen shears.
2. Add the salmon (skin removed) to the bowl and break it up, mixing it with the crab.
3. Stir in the cream cheese, mayo, and Sriracha until everything is well combined.


1. Spread the cooked rice evenly in a baking dish, pressing down to create a flat layer.
2. Crumble the nori sheets over the rice.
3. Add the creamy salmon mixture to the dish, spreading it out evenly and pressing down to form another flat layer.
4. Bake at 425℉ for 20 minutes.
5. Remove from the oven and let it cool for 5 minutes. Then, squeeze on more Sriracha, mayo, scallions, and sesame seeds.
6. Serve using nori paper or seaweed sheets. Enjoy your Salmon Sushi Bake!

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