Salmon and Crab Sushi Bake

Name: Salmon and Crab Sushi Bake
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: Japanese
Ingredients: 10½ oz Sushi Rice; 16 oz Salmon; 3 tbsp Rice Vinegar; 2 tsp White Sugar; ½ tsp Salt; 7 oz Crab; 4 tbsp Mayonnaise; 1 tbsp Soy Sauce; 2 Scallions; 1 Cucumber; 1 Avocado; 4 Nori

By Eatpace

Seasoned sushi rice is baked under a creamy salmon and crab topping, then scooped into nori with cucumber and avocado. The salmon roasts while the rice cooks.

Total: 47 min; 10 prep · 37 cook
Serves: 4; Scale it below
Calories: 727; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

A baked layer of salmon and crab over sushi rice, served with nori, cucumber, and avocado.

47 min

Method

7 steps Oven 400°F 10 min prep · 37 min cook

Cook

Step 1. Rinse Sushi Rice until the water runs nearly clear. Add to a saucepan with Water, bring to a boil, then cover and cook over low heat until the water is absorbed, about 15 minutes.
Step 2. Meanwhile, heat the oven to 400°F (200°C). Place Salmon in a baking dish and roast until opaque and easily flaked, about 12 minutes.
Step 3. Remove the rice from the heat and let stand, covered, for 10 minutes. Meanwhile, stir Rice Vinegar, White Sugar, and Salt until dissolved.
Step 4. Flake the salmon into a bowl. Fold in Crab, Mayonnaise, Soy Sauce, and half the Scallions.
Step 5. Fold the vinegar mixture into the rice. Spread the rice in the baking dish, then spread the salmon mixture evenly over it.
Step 6. Bake until the topping is hot throughout and lightly browned at the edges, about 10 minutes.

Finish & serve

Step 7. Scatter the rest of the Scallions over the bake. Serve with Cucumber, Avocado, and Nori for scooping.

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Tips

Swap it

Use cooked imitation crab in place of crab meat if you prefer.

Good to know

Fold the vinegar mixture gently into the rice so the grains stay intact.

Leftovers

Refrigerate leftovers promptly in a shallow container and eat within 2 days; keep the nori separate.

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