30 Minute Sushi Bake

Name: 30 Minute Sushi Bake
Total time: 30 min
Yield: 3-5
Ingredients: 0.5 lb salmon (seasoned to preference); 0.5 lb imitation crab (shredded & cut into smaller pieces); 3 oz cream cheese; 0.25 cup Japanese mayo; 1 TBSP sriracha; 2-3 cups cooked rice (confidence_note: inferred 2-3 cups based on typical serving size.); 2 TBSP rice vinegar; 3 sheets shredded seaweed (or furikake)

AAlissa NguyenYouTube30 minutesserves 3-5

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Original video by Alissa Nguyen on YouTube1:29

About this recipe

Sushi bake is a fun and easy way to enjoy sushi flavors without the fuss of rolling. This 30-minute version is perfect for a quick weeknight meal or a casual gathering with friends.

In this recipe, Alissa Nguyen shows you how to create a delicious sushi bake using salmon, imitation crab, and a creamy sauce, all baked to perfection.

Ingredient notes

You can season the salmon to your preference; Alissa suggests garlic powder, salt, and black pepper.
For the mayo, Japanese mayo is recommended, but you can substitute with regular mayo if needed.
Alissa uses shredded seaweed, but you can also use furikake as a topping.

Tips from Alissa Nguyen's video

Air fry the salmon at 400°F for 9 minutes; if your salmon is thicker, you may need to cook it longer.
When mixing the salmon and crab, ensure everything is well combined for even flavor distribution.
Flatten the cooked rice in the baking dish to create an even surface before adding toppings.

No life story here — the video and the recipe are the whole point. All credit to Alissa Nguyen: watch the original on YouTube.

The recipe

Serves 3-5Time 30 minutes

Ingredients

½ lb salmon — seasoned to preference
½ lb imitation crab — shredded & cut into smaller pieces
3 oz cream cheese
¼ cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice — confidence_note: inferred 2-3 cups based on typical serving size.
2 TBSP rice vinegar
3 sheets shredded seaweed — or furikake

Steps

1
Season the salmon with garlic powder, salt, and black pepper. Air fry at 400°F for 9 minutes.
2
Shred the cooked salmon and add it to the shredded imitation crab.
3
Add cream cheese, Japanese mayo, and sriracha to the salmon and crab mixture. Combine well and set aside.
4
Combine 2-3 cups of cooked rice with 2 TBSP of rice vinegar. Mix well and pour the rice into an oven-safe dish, flattening it to create an even surface.
5
Top the rice with shredded seaweed or furikake.
6
Spread the salmon mixture evenly over the rice and seaweed.
7
Bake at 380°F for 10 minutes. Optionally broil for 2-3 minutes.
8
Serve the sushi bake wrapped in seaweed, optionally adding cucumbers and/or avocados.