Description
A delicious and easy-to-make Salmon and Crab Stick Sushi Bake that combines the flavors of sushi in a baked dish.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 ounces imitation crab sticks, chopped
- 8 ounces cooked salmon, flaked
- 1/2 cup mayonnaise
- 2 tablespoons sriracha (adjust to taste)
- 1/4 cup green onions, sliced
- 1 sheet nori, cut into small squares
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot, and cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Spread the rice evenly in a greased 9×13-inch baking dish.
- In a separate bowl, combine the chopped crab sticks, flaked salmon, mayonnaise, sriracha, and green onions. Mix well until combined.
- Spread the crab and salmon mixture evenly over the sushi rice in the baking dish.
- Bake in the preheated oven for 20-25 minutes, or until heated through and slightly golden on top.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with nori squares and sesame seeds if desired.
Notes
- For a creamier texture, add more mayonnaise to the crab mixture.
- You can also substitute the salmon with cooked shrimp or tuna for a different flavor.
- For a spicy kick, add more sriracha or a dash of wasabi to the mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 30mg