Sushi Bake
Sushi bakes are a really simple way to make sushi at home without all the technique and labor.
Ingredients
Sushi Rice
- 2 cups short grain sushi rice
- 100 g rice vinegar
- 40 g sugar
- 15 g salt
- 10 g mirin
Topping
- 400 g salmon filet or 2 cans of tuna
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp paprika
- 250 g imitation crab meat
- ⅓ cup kewpie mayo
- 3 tbsp sriracha
- 4 oz softened cream cheese
- 1 tbsp sesame oil
Garnish
- masago
- kewpie mayo
- sriracha
- eel sauce
- furikake
- green onions
Instructions
- Cook your sushi rice in the rice cooker. If you do not have sushi rice, jasmine or another short grain rice will work.2 cups short grain sushi rice
- Mix together the rice vinegar, sugar, salt, and mirin in a pot and heat it up until the sugar is dissolved. Use ¼ cup of this mixture per 1 cup of rice. This means you would mix ½ cup of this mixture in with the rice.100 g rice vinegar, 40 g sugar, 15 g salt, 10 g mirin
- Season your salmon filet with garlic, onion, and paprika. Then airfry for 10 minutes and shred apart.400 g salmon filet or 2 cans of tuna, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp paprika
- Shred imitation crab meat and mix with the salmon.250 g imitation crab meat
- Add mayo, sriracha, softened cream cheese, and sesame oil. Mix until combined.⅓ cup kewpie mayo, 3 tbsp sriracha, 4 oz softened cream cheese, 1 tbsp sesame oil
- In a 9x5 inch baking dish layer and press down the sushi rice.
- Top with all of the salmon crab mixture then flatten and broil until golden brown. (5 minutes)
- Top with a layer of masago, kewpie mayo, sriracha, eel sauce, furikake, and green onions.masago, kewpie mayo, sriracha, eel sauce, furikake, green onions
- Eat with roasted seaweed.
