Sushi Bake with Salmon
Shared by @sugarfreevanilla · Makes 8 servings · Main dishes
Ingredients
- 2 cups calrose
- 2 tbsp Rice vinegar
- 1 1/4 tsp Salt
- 0.5 tbsp Sugar
- 8 oz Crustaceans, crab, alaska king, imitation, made from surimi
- 3 tsp Sauce, hot chile, sriracha
- 1 oz Cream cheese, full fat, block
- 2 1 serving Kewpie mayonnaise
- 1 1 serving Fresh Salmon Filet
- 2 tbsp Furikake seasoning
- 2 SHEETs ORGANIC PACIFIC SUSHI NORI SHEETS
- 2 tbsp Sushi Unagi Sauce
- 2 tbsp Soy sauce made from soy and wheat (shoyu)
- 1 teaspoons Wasabi
Instructions
- 1- Make the sushi rice
- >2 cups of calrose rice.
- >wash it. cook in rice cooker.
- >once cooked put in big bowl and fluff with rice spatula or fork.
- > in small bowl mix together 1tsp salt, 3Tbsp rice vinegar, 3tsp sugar. pour over the rice and mix together.
- > ~be gentle with the rice so it doesn’t get overworked !~
- 2- Prep crab mix
- >shred imitation crab and add kewpie mayo, sriracha, and cream cheese. mix together.
- 3- Prep salmon
- >in small bowl mix together soy sauce and wasabi. set aside
- > thinly slice your salmon like sashimi
- 4- Assemble bake
- >take sushi rice and press down a layer in an ungreased nonstick square pan
- > sprinkle furikake seasoning
- > lay down a sheet of nori as the next layer
- > next layer is the crab mix, scoop and spread
- > sprinkle a touch of furikake
- > take the salmon slice by slice and dip into the soy sauce wasabi mix. give it a shake or tap to get excess soy sauce off (we don’t need it dripping) and layer on top of the crab layer.
- >no need to stack it just have it a single layer
- >drizzle kewpie and sriracha on top
- > cover with foil and put into a 350F degree oven for 20 minutes
- >take off foil and broil for three minutes
- > drizzle eel sauce and serve !!!
Nutrition per serving
- Calories: 175
- Protein: 6.5g
- Carbs: 9.3g
- Fat: 6.7g
- Fiber: 0.6g
- Sugars: 4.7g
- Sodium: 821mg
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