If you’re a fan of sushi flavors, you’re going to love this dish. It combines seasoned rice, spicy salmon and creamy crab meat to form the PERFECT BITE. I found a delicious looking video on TikTok by @gaming_foodie and just had to try it.
This was the first time I’ve ever used imitation crab meat. I’ve always cooked with the real stuff. But since a small tin is currently $40, I was willing to give the faux stuff a try. Its absolutely delicious and easy to cook with. Make sure you buy the crab legs for shredding.
You can use any rice in this recipe – doesn’t have to be sushi rice. You can skip the crab meat too if you like and just salmon. The Kewpie mayo can also be substituted with any type of mayo you like. And the Sriracha can be subbed with any hot sauce you have on hand.
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Spicy Salmon Sushi Bake
- 1½ lbs salmon
- 1 tbs olive oil
- 1/2 tsp each chili powder, paprika, garlic powder, onion powder, dried oregano
- salt to taste
- Follow package instructions to cook your rice. And then fluff and spread it out on a platter to cool.
- In a small pot, whisk together your vinegar, sugar and salt until dissolved. Warm until JUST about to boil. Remove from heat and pour on your rice. Toss to mix.
- Preheat your oven to 425℉ and line a small baking sheet with parchment.
- RInse and pat dry your fish. Brush with the oil and then season with the spices listed in this section. Distribute all over the fish. Bake for about 15-17 minutes.
- Add your crab legs to a large bowl and shred them with your fingers. Use a kitchen shears to cut them into even smaller pieces. Add in the salmon (remove the skin) and break up the fish and mix it with the crab. Next stir in the cream cheese, mayo and Sriracha until incorporated.
- To a 9×13" baking dish add your rice and spread it out, and pressing down to create an even flat layer.
- Crumble over the 1 or 2 nori sheets.
- Add the Creamy Salmon mixture to the dish and spread out, pressing down again to form an even flat layer. Bake at 425℉ for 20 minutes.
- Remove from the oven allow it to cool 5 minutes then squeeze on more Sriracha, mayo, scallions and sesame seeds. Use nori paper to serve and grab along with avocado slices.