Easiest Sushi Bake
Easiest Sushi Bake
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Crab Mixture
- 8 oz imitation crab
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
Other Ingredients
- 2 salmon fillets
- 1 avocado, sliced
- 1 tablespoon sesame seeds, for garnish
- 4 sheets seaweed, nori, for serving
Instructions
- 1
Soak 2 cups of sushi rice in a bowl with water for 30 minutes. After soaking, wash and rinse the rice under cold running water until the water runs clear. Drain well.
⏱️ 30 min
- 2
Cook the rinsed sushi rice with 2 cups of water according to package directions (usually in a rice cooker or on the stovetop until water is absorbed and rice is tender).
⏱️ 20 min
- 3
While the rice is still warm, transfer it to a large bowl. Add 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix gently with a rice paddle or wooden spoon until all ingredients are well combined and the sugar and salt are dissolved.
⏱️ 5 min
- 4
In a separate medium bowl, combine 8 oz of imitation crab (flaked or chopped), 1/2 cup of mayonnaise, and 2 tablespoons of sriracha. Mix thoroughly until the crab is well coated.
⏱️ 5 min
- 5
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 6
In a baking dish (approximately 9x13 inches), spread the prepared sushi rice evenly to form the base layer.
⏱️ 2 min
- 7
Next, spread the crab mixture evenly over the rice layer.
⏱️ 2 min
- 8
Finally, place the salmon fillets on top of the crab mixture.
⏱️ 1 min
- 9
Bake the assembled dish in the preheated oven for 20 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 20 min•🌡️ 350
- 10
Once baked, remove the dish from the oven. Top it with sliced avocado and sprinkle generously with sesame seeds.
⏱️ 3 min
- 11
Serve warm with nori (seaweed) sheets on the side, allowing guests to scoop portions onto seaweed to eat.
Kitchen Tools
Nutrition Facts (per serving)
Easiest Sushi Bake
For the Sushi Rice
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Crab Mixture
- 8 oz imitation crab
- 1/2 cup mayonnaise
- 2 tablespoons sriracha
Other Ingredients
- 2 salmon fillets
- 1 avocado, sliced
- 1 tablespoon sesame seeds, for garnish
- 4 sheets seaweed, nori, for serving
Instructions
- 1
Soak 2 cups of sushi rice in a bowl with water for 30 minutes. After soaking, wash and rinse the rice under cold running water until the water runs clear. Drain well.
⏱️ 30 min - 2
Cook the rinsed sushi rice with 2 cups of water according to package directions (usually in a rice cooker or on the stovetop until water is absorbed and rice is tender).
⏱️ 20 min - 3
While the rice is still warm, transfer it to a large bowl. Add 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Mix gently with a rice paddle or wooden spoon until all ingredients are well combined and the sugar and salt are dissolved.
⏱️ 5 min - 4
In a separate medium bowl, combine 8 oz of imitation crab (flaked or chopped), 1/2 cup of mayonnaise, and 2 tablespoons of sriracha. Mix thoroughly until the crab is well coated.
⏱️ 5 min - 5
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 6
In a baking dish (approximately 9x13 inches), spread the prepared sushi rice evenly to form the base layer.
⏱️ 2 min - 7
Next, spread the crab mixture evenly over the rice layer.
⏱️ 2 min - 8
Finally, place the salmon fillets on top of the crab mixture.
⏱️ 1 min - 9
Bake the assembled dish in the preheated oven for 20 minutes, or until the salmon is cooked through and flakes easily.
⏱️ 20 min•🌡️ 350 - 10
Once baked, remove the dish from the oven. Top it with sliced avocado and sprinkle generously with sesame seeds.
⏱️ 3 min - 11
Serve warm with nori (seaweed) sheets on the side, allowing guests to scoop portions onto seaweed to eat.