Ingredients
Scale
For the Rice Layer:
- 2 cups sushi rice (Calrose rice works too)
- 3 tbsp rice vinegar
- 1 tbsp white sugar
- ½ tsp salt
For the Seafood Mix:
- 8 oz salmon (cooked and flaked)
- 10 oz imitation crab (shredded)
- ½ cup Japanese mayo (Kewpie brand recommended)
- 1 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce
For the Toppings & Garnish:
- 2 tbsp furikake (Japanese seasoning)
- 1 tbsp sesame seeds
- 1 stalk green onion, chopped
- ½ avocado, sliced (optional)
- Nori sheets (for serving)
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Cook the rice using a rice cooker or stovetop according to package instructions.
- In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, stir in the vinegar mixture and let it cool.
- Make the Seafood Mixture:
- Flake the cooked salmon and shred the imitation crab into small pieces.
- In a medium bowl, mix the seafood with Japanese mayo, sriracha, and soy sauce until creamy and well combined.
- Assemble the Bake:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread an even layer of prepared sushi rice. Top with the seafood mixture, spreading it evenly over the rice. Sprinkle with furikake, sesame seeds, and chopped green onions.
- Bake and Serve:
- Bake in the preheated oven for 15–20 minutes or until slightly golden on top. Remove from the oven and let cool slightly. Serve hot with nori sheets for scooping, and garnish with optional avocado slices if desired.
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
Keywords: sushibake, seafood, easyrecipes, japaneseinspired, comfortfood