Description
A comforting and creamy salmon sushi bake that combines flaked salmon, imitation crab, and velvety cream cheese for a warm family treat.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 lb salmon, cooked and flaked
- 8 oz imitation crab, shredded
- 4 oz cream cheese, softened
- 1/2 cup spicy mayo
- 1/4 cup green onions, chopped
- Nori sheets, cut into small rectangles
- Soy sauce, for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear, then cook in water according to package instructions.
- Mix the cooked rice with the softened cream cheese, blending until creamy. Spread this mixture evenly in a baking dish.
- Combine the flaked salmon, imitation crab, and spicy mayo in a bowl and mix well.
- Spread the salmon mixture evenly over the creamy rice layer.
- Bake in the oven for 20–25 minutes or until heated through and lightly golden on top.
- Top with chopped green onions for a fresh crunch.
- Serve with nori sheets and soy sauce for dipping.
Notes
Feel free to customize with your favorite seafood or toppings. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 40mg