Sushi Bake
Sushi Bake
Ingredients
For the Sushi Bake
- 200 grams sushi rice
- 250 ml water
- 200 grams salmon fillet
- as needed salt, for seasoning salmon
- as needed pepper, for seasoning salmon
- as needed garlic granules, for seasoning salmon
- 150 grams crab sticks
- 2 tablespoons Sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 50 grams cream cheese
- as needed spring onion, for topping, chopped
- as needed sesame seeds, for topping
- as needed nori seaweed, for serving
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Rinse the 200 grams of sushi rice in a sieve under running cold water until the water runs clear. This removes excess starch.
⏱️ 3 min
- 3
Transfer the rinsed rice to a pot and add 250 ml of water. Bring the rice and water to a boil over high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 10-12 minutes, or until all the water is absorbed.
⏱️ 12 min
- 5
Remove the pot from the heat and let it stand, still covered, for another 10 minutes. Do not lift the lid during this time.
⏱️ 10 min
- 6
While the rice is simmering and resting, place the 200 grams salmon fillet on the prepared baking tray. Season generously with salt, pepper, and garlic granules.
⏱️ 2 min
- 7
Bake the seasoned salmon in the preheated oven for 15 minutes, or until cooked through and easily flaked.
⏱️ 15 min•🌡️ 180
- 8
While the salmon bakes, unwrap the 150 grams of crab sticks and shred them by hand into a mixing bowl.
⏱️ 3 min
- 9
To the shredded crab sticks, add 2 tablespoons Sriracha, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, and 50 grams cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is creamy.
⏱️ 5 min
- 10
Once the salmon is cooked, remove it from the oven. Using a fork, flake the salmon into small pieces and add it to the crab stick mixture.
⏱️ 2 min
- 11
Mix the flaked salmon into the crab stick mixture until evenly distributed.
⏱️ 1 min
- 12
Transfer the cooked sushi rice into a baking dish (approximately 9x13 inches or similar) and spread it out evenly to form the base layer.
⏱️ 2 min
- 13
Carefully spoon the salmon and crab topping mixture over the rice layer, spreading it evenly to cover the entire surface.
⏱️ 2 min
- 14
Place the assembled sushi bake back into the oven and bake at 180°C (350°F) for 10 minutes, or until the topping is lightly golden and bubbly.
⏱️ 10 min•🌡️ 180
- 15
Remove the baked sushi bake from the oven. Garnish generously with chopped spring onion and sesame seeds.
⏱️ 1 min
- 16
Serve immediately with nori seaweed sheets for scooping, allowing each person to create their own 'sushi' bites.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Bake
For the Sushi Bake
- 200 grams sushi rice
- 250 ml water
- 200 grams salmon fillet
- as needed salt, for seasoning salmon
- as needed pepper, for seasoning salmon
- as needed garlic granules, for seasoning salmon
- 150 grams crab sticks
- 2 tablespoons Sriracha
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 50 grams cream cheese
- as needed spring onion, for topping, chopped
- as needed sesame seeds, for topping
- as needed nori seaweed, for serving
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Rinse the 200 grams of sushi rice in a sieve under running cold water until the water runs clear. This removes excess starch.
⏱️ 3 min - 3
Transfer the rinsed rice to a pot and add 250 ml of water. Bring the rice and water to a boil over high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 10-12 minutes, or until all the water is absorbed.
⏱️ 12 min - 5
Remove the pot from the heat and let it stand, still covered, for another 10 minutes. Do not lift the lid during this time.
⏱️ 10 min - 6
While the rice is simmering and resting, place the 200 grams salmon fillet on the prepared baking tray. Season generously with salt, pepper, and garlic granules.
⏱️ 2 min - 7
Bake the seasoned salmon in the preheated oven for 15 minutes, or until cooked through and easily flaked.
⏱️ 15 min•🌡️ 180 - 8
While the salmon bakes, unwrap the 150 grams of crab sticks and shred them by hand into a mixing bowl.
⏱️ 3 min - 9
To the shredded crab sticks, add 2 tablespoons Sriracha, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, and 50 grams cream cheese. Mix thoroughly until all ingredients are well combined and the mixture is creamy.
⏱️ 5 min - 10
Once the salmon is cooked, remove it from the oven. Using a fork, flake the salmon into small pieces and add it to the crab stick mixture.
⏱️ 2 min - 11
Mix the flaked salmon into the crab stick mixture until evenly distributed.
⏱️ 1 min - 12
Transfer the cooked sushi rice into a baking dish (approximately 9x13 inches or similar) and spread it out evenly to form the base layer.
⏱️ 2 min - 13
Carefully spoon the salmon and crab topping mixture over the rice layer, spreading it evenly to cover the entire surface.
⏱️ 2 min - 14
Place the assembled sushi bake back into the oven and bake at 180°C (350°F) for 10 minutes, or until the topping is lightly golden and bubbly.
⏱️ 10 min•🌡️ 180 - 15
Remove the baked sushi bake from the oven. Garnish generously with chopped spring onion and sesame seeds.
⏱️ 1 min - 16
Serve immediately with nori seaweed sheets for scooping, allowing each person to create their own 'sushi' bites.
⏱️ 1 min