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Ou.Christian

Salmon Sushi Bake

Delicious deconstructed salmon sushi roll
Print Recipe
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method

Ingredients
  

  • 2 C Uncooked Sushi Rice
  • 2 TBSP Rice Vinegar
  • 1 TBSP White Sugar
  • 1/2 tsp kosher salt
  • 10 oz imitation crab
  • 8 oz Salmon about 2 cups shredded
  • 4 oz cream cheese
  • 1/3 c Sriracha Mayo
  • 1 tsp kosher salt
  • 1/2 tsp ground ginger
  • 1/2 tsp Kinders Garlic & Herb seasoning
  • 2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 c Kewpie Mayo
  • 1 TBSP Sriracha
  • Furikake

Equipment

  • 1 Rice Cooker
  • 9 X 13 in Baking dish

Method
 

  1. Preheat oven to 400 degrees
  2. Soak rice in cold water
  3. Combine Vinegar, sugar and salt, set aside so that sugar and salt and dissolve
  4. Rinse rice in cold water until it runs clear. If using a rice cooker fill the bowl with enough water till it reaches the first knuckle on your middle finger.
  5. Combine Garlic powder, Onion Powder, Kinder's, ground ginger, salt & Black pepper.
    And then season Salmon and set aside.
  6. For Sriracha Mayo Combine Mayo Sriracha and set aside.
  7. Cook the Salmon in a hot pan with some neutral oil until it is light pink inside.
    While Salmon cooks, rough chop the imitation crab and put in a large mixing bowl with the cream cheese.
  8. Once Salmon is cooked remove from heat, remove the skin and shred the Salmon and add to the bowl with cream cheese and imitation crab.
  9. Add the Sriracha mayo and mix to combine, set aside.
  10. When Rice is finished cooking add the vinegar mixture and mix to combine.
  11. Transfer the sushi rice to the baking dish, and gently press into a flat layer.
    (Optional) sprinkle with Furikake, then top with the Salmon crab mixture
  12. Bake 10-15 minutes, top with either Sriracha or Sriracha Mayo