30 Minute Sushi Bake
About this recipe
This 30 Minute Sushi Bake is a fun twist on traditional sushi, perfect for potlucks or casual gatherings. It's a layered dish featuring seasoned salmon, imitation crab, and creamy toppings, all baked to perfection.
The creator, Alissa Nguyen, shares a straightforward method that makes this dish accessible and quick, ensuring you can whip it up in just half an hour.
Ingredient notes
- You can season the salmon with garlic powder, salt, and black pepper, or to your preference.
- For the imitation crab, if it's long and stringy, you can cut it with kitchen shears.
- If you don't have sushi rice, jasmine rice works as a substitute.
Tips from Alissa Nguyen's video
- Air fry the salmon at 400°F for 9-12 minutes, adjusting the time if the salmon is thicker.
- Let the cream cheese sit at room temperature for easier mixing, though it can still be used cold if needed.
- When layering the rice, press it down 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
Ingredients
Steps
- 1
Season the salmon to preference (e.g., garlic powder, salt, and black pepper) and air fry at 400°F for 9-12 minutes. If the salmon is thicker, it may need more time.
- 2
Remove the skin from the cooked salmon, shred it, 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 tablespoons of rice vinegar and mix well. Pour the rice into an oven-safe dish, flatten it, and create an even surface.
- 5
Top the rice with shredded seaweed or furikake.
- 6
Spread the salmon mixture evenly on top of the rice.
- 7
Bake at 380°F for 10 minutes, then broil for 2-3 minutes.
Heads up — we had to guess a little:
- The quantity for imitation crab is inferred as 'shredded & cut into smaller pieces' is a common preparation method.
Credit where it's due: this recipe was transcribed from Alissa Nguyen's original video on YouTube. Follow them there — it's their dish.
Are you Alissa Nguyen? Claim this page or ask us to take it down. Your call, always.
