Spicy Salmon and Crab Sushi Bake
A delicious and easy-to-make sushi bake featuring spicy salmon and crab, layered over seasoned sushi rice and baked to perfection.
Ingredients
- garlic oil
- salmon fillets
- salt
- black pepper
- onion powder
- cayenne pepper
- cream cheese
- imitation crab
- Kewpie mayonnaise
- sriracha
- sesame oil
- soy sauce
- green onions
- sushi rice
- rice vinegar
- mirin
- furikake seasoning
- eel sauce
- jalapeño
- roasted seaweed sheets
- avocado
Method
- 1
Preheat your oven to 350°F (175°C). Drizzle a glass baking dish with garlic oil.
- 2
Place the salmon fillets in the prepared dish.
- 3
Season the salmon generously with salt, pepper, onion powder, and cayenne pepper.
- 4
Bake the salmon at 350°F for 13 minutes.
- 5
Once cooked, remove the salmon from the oven and flake it apart with a fork.
- 6
In a separate large bowl, combine the cream cheese, the flaked salmon, and the chopped imitation crab.
- 7
To the bowl, add Kewpie mayonnaise, sriracha, sesame oil, soy sauce, and chopped green onions.
- 8
Mix all the ingredients in the bowl until fully incorporated.
- 9
In a separate baking dish, spread out the cooked sushi rice to form the base layer.
- 10
Season the rice by drizzling it with rice vinegar and mirin. Mix to combine.
- 11
Sprinkle a layer of furikake seasoning over the rice.
- 12
Top the rice with the salmon and crab mixture, spreading it evenly.
- 13
Bake in the oven at 350°F for 15 minutes.
- 14
After baking, remove the dish and top with more Kewpie mayonnaise, extra sriracha, and a drizzle of eel sauce.
- 15
Garnish with chopped scallions and sliced jalapeños.
- 16
Serve by scooping portions onto roasted seaweed sheets, and top with sliced avocado if desired.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
