✨Full written recipe: https://www.razzledazzlelife.com/crab...

This crab and salmon sushi bake has all the delicious flavor of traditional sushi rolls, in a warm layered casserole of rice, seafood, and plenty of toppings. Serve this 30-minute meal for parties and potlucks because it is definitely a crowd-pleaser!


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Ingredients:

2 cups Sushi rice, cooked
1 tablespoon Rice wine vinegar
1 8 ounce Salmon filet, cooked skin removed
1 cup Imitation crab, shredded
½ cup Japanese mayonnaise
3 tablespoons soy sauce
2 teaspoons sriracha sauce (optional, for heat)
1 teaspoon sesame oil
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 tablespoon Furikake rice seasoning (optional but recommended)

TOPPINGS:

Sliced avocados
Diced cucumber
Green onions
Sriracha
Hoisin sauce
Nori for serving

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).

2. Cook the sushi rice according to the package instructions and let it cool slightly. Add the rice wine vinegar into the cooked rice and stir it until combined. Set the rice aside.

3. In a small bowl, mix together the Japanese mayonnaise, soy sauce, sriracha sauce (if using), sesame oil, garlic powder, onion powder, salt, and black pepper.

4. Cut the salmon filets into small bite-sized pieces and place them in a mixing bowl. Add the shredded imitation crab to the same bowl. Pour the mayo mixture over the salmon and crab and toss to coat evenly.

*OPTIONAL: SEASON THE SALMON AND COOK IT IN THE AIR FRYER OR A SKILLET FOR 3-5 MINUTES. SHRED IT WITH A FORK AND MIX WITH THE CRAB MEAT AND MAYO MIXTURE.

5. In a baking dish, evenly spread a layer of cooked sushi rice as the base. Sprinkle the furikake rice seasoning over the top of the rice.

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