Sushi bake was invented in 2019 by Filipino-Americans who couldn't afford omakase but craved chirashi flavors.
Salmon-Crab Sushi Bake
Dive into a mouthwatering sushi bake brimming with tender salmon and flavorful imitation crab! This simple yet satisfying dish combines creamy sushi rice and a hint of umami from a drizzle of soy sauce, making it a perfect crowd-pleaser for any occasion. Get ready to impress your friends and family with this delightful fusion that captures all the best sushi vibes without the rolling!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp pepper (5 ml)
🥩Meat & Seafood(2)
- 8oz imitation crab (227 g)
- 1/2 lb salmon filet (227 g)
🥛Dairy & Eggs(1)
- 4 oz cream cheese (113 g)
🫙Pantry Staples(4)
- 3-4 cups cooked rice (720-960 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp sesame oil (5 ml)
- 1 tbsp sugar (15 ml)
🧂Spices & Seasonings(2)
- 1 tsp garlic powder (5 ml)
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha mayo (15 ml)
📦Other(1)
- 2 tbsp furikake (30 ml)
👨🍳 Instructions
- 1
Start with your salmon, soy sauce, garlic powder, sesame oil, and pepper. Make sure it's nice and covered.
- 2
Air fry at 400°F for about 10 minutes.
- 3
Take your cooked rice and add rice vinegar, sugar, and salt. Mix together.
- 4
Get a rough chop of your imitation crab and add that to a bowl with your salmon. Mix everything well.
- 5
Add your cream cheese and a little bit of sriracha mayo.
- 6
Start building your dish with the rice, sprinkle some furikake, and add your meat mixture.
- 7
Bake this at 400°F for about 10-15 minutes.
💡 Pro Tips
- ✓Cool your seasoned sushi rice to exactly 98°F (body temperature) before layering because hot rice will melt the cream cheese and create a watery base layer.timing98°F
- ✓Pat salmon completely dry and air fry at 400°F for exactly 8-10 minutes to achieve 145°F internal temp - overcooking creates dry, flaky protein that won't bind properly with mayo.technique145°F internal
- ✓Use a 3:1:1 ratio of rice vinegar to sugar to salt for sushi rice seasoning, heating the mixture to dissolve crystals completely for even distribution.ingredient3:1:1 ratio
- ✓Fold cream cheese into the salmon-crab mixture while it's still slightly warm (around 100°F) so the cheese softens without melting, creating a creamy binder.technique100°F
- ✓Bake the assembled dish uncovered for 12-15 minutes until the top reaches 165°F and develops golden spots - covering traps steam and makes the rice layer soggy.equipment165°F top temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Sushi bake was invented in 2019 by Filipino-Americans who couldn't afford omakase but craved chirashi flavors.
Salmon-Crab Sushi Bake
Dive into a mouthwatering sushi bake brimming with tender salmon and flavorful imitation crab! This simple yet satisfying dish combines creamy sushi rice and a hint of umami from a drizzle of soy sauce, making it a perfect crowd-pleaser for any occasion. Get ready to impress your friends and family with this delightful fusion that captures all the best sushi vibes without the rolling!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp pepper (5 ml)
🥩Meat & Seafood(2)
- 8oz imitation crab (227 g)
- 1/2 lb salmon filet (227 g)
🥛Dairy & Eggs(1)
- 4 oz cream cheese (113 g)
🫙Pantry Staples(4)
- 3-4 cups cooked rice (720-960 ml)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp sesame oil (5 ml)
- 1 tbsp sugar (15 ml)
🧂Spices & Seasonings(2)
- 1 tsp garlic powder (5 ml)
- 1 tsp salt (5 ml)
🍯Sauces & Condiments(2)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha mayo (15 ml)
📦Other(1)
- 2 tbsp furikake (30 ml)
👨🍳 Instructions
- 1
Start with your salmon, soy sauce, garlic powder, sesame oil, and pepper. Make sure it's nice and covered.
- 2
Air fry at 400°F for about 10 minutes.
- 3
Take your cooked rice and add rice vinegar, sugar, and salt. Mix together.
- 4
Get a rough chop of your imitation crab and add that to a bowl with your salmon. Mix everything well.
- 5
Add your cream cheese and a little bit of sriracha mayo.
- 6
Start building your dish with the rice, sprinkle some furikake, and add your meat mixture.
- 7
Bake this at 400°F for about 10-15 minutes.
💡 Pro Tips
- ✓Cool your seasoned sushi rice to exactly 98°F (body temperature) before layering because hot rice will melt the cream cheese and create a watery base layer.timing98°F
- ✓Pat salmon completely dry and air fry at 400°F for exactly 8-10 minutes to achieve 145°F internal temp - overcooking creates dry, flaky protein that won't bind properly with mayo.technique145°F internal
- ✓Use a 3:1:1 ratio of rice vinegar to sugar to salt for sushi rice seasoning, heating the mixture to dissolve crystals completely for even distribution.ingredient3:1:1 ratio
- ✓Fold cream cheese into the salmon-crab mixture while it's still slightly warm (around 100°F) so the cheese softens without melting, creating a creamy binder.technique100°F
- ✓Bake the assembled dish uncovered for 12-15 minutes until the top reaches 165°F and develops golden spots - covering traps steam and makes the rice layer soggy.equipment165°F top temperature