Salmon Sushi Bake

• 분량: 4 servings
• 활동 시간: 30 minutes
• 총 시간: 45 minutes

재료

2 cups sushi rice (medium or short grain, about 4 cups cooked)

¼ cup rice vinegar (regular , NOT seasoned rice vinegar)

1½ tablespoons granulated sugar

1 teaspoon salt

Toasted sesame oil (just a small amount of greasing the baking dish, optional)

8 ounces cooked salmon

8 ounces imitation crab meat

4 ounces cream cheese (softened)

½ cup Sriracha (more or less to your preference)

¼ cup Kewpie mayo

1 stalk green onion (sliced, plus more for garnish if desired)

¼ cup Kewpie mayo

1 tablespoon Sriracha (more or less to your preference)

2 tablespoons sake

2 tablespoons soy sauce

2 tablespoons granulated sugar

1 tablespoon mirin

Avocado (sliced)

English cucumber (sliced)

Furikake

seaweed snack

방향

Make the sushi rice:

Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.

While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.*You could also heat the mixture in a saucepan over the stovetop if preferred.*

When the rice is done cooking, transfer it to a large mixing bowl. Then, briefly fluff the rice using a rice paddle.

Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix the rice using a slicing, fluffing motion, until the vinegar is absorbed and the rice is sticky and no longer wet. Add the vinegar in sessions if needed. Cover the sushi rice with a damp towel and set aside.

Make the salmon and crab mix:

If using salmon from raw:Arrange the salmon skin side down on a baking tray lined with foil and season lightly with some salt and pepper. Bake at 425°F for about 15 to 20 minutes, until the salmon is just cooked through. The cook time will depend on how thick your salmon is.You can also bake in the air fryer at 400°F for about 10 to 15 minutes.

Remove the wrappers off of each imitation crab meat. Line the crab sticks and cut them in half to make them shorter. Shred them up and add to a mixing bowl.

Roughly break up the cooked salmon and add to the crab meat, along with the cream cheese, Kewpie mayo, Sriracha, and green onion. Mix until everything is well combined.

For the spicy mayo:

Mix together the kewpie mayo and sriracha until well combined. Transfer it to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

Optional unagi sauce:

Combine all the ingredients for the unagi sauce into a saucepan and bring it to a summer over mediu high heat, stirring occasionally. Then reduce the heat to medium or medium low and let the sauce simmer for 3 to 5 minutes until it's glossy and kind of syrupy. Remove from heat. Once the sauce has cooled, it will look thicker. Transfer the sauce to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

Assemble and bake:

Preheat the oven to 425°F (220°C) and lightly grease a casserole pan with about ½ teaspoon of toasted sesame oil. Both a 9x9 or a 9x13 baking dish is fine.

Transfer the seasoned sushi rice into the casserole pan and spread it out evenly. Press the rice down gently to flatten it and to help the rice stick together better.

Optional: Sprinkle on a layer of furikake on top of the rice.

Top the sushi rice with the salmon and crab mix and spread evenly. Give the mixture a gentle press across to compact and flatten it out.

Bake the casserole for about 10 to 15 minutes or until thoroughly heated through. Remove the sushi bake and let it cool for a moment.

Serve:

Drizzle the top of the sushi bake with the prepared spicy mayo and unagi sauce. Garnish with another sprinkle of furikake and some sliced green onion. Enjoy while warm.

To eat, scoop and wrap with seaweed snack and top with some avocado and/or cucumber.

영양 정보

• 1회 제공량: 2 cups
• 칼로리: 768.7 kcal
• 지방 전체: 25.5 g
• 포화 지방: 4.1 g
• 불포화 지방: 20.4 g
• 트랜스 지방: 0.1 g
• 콜레스테롤: 52.6 mg
• 나트륨: 2723.4 mg
• 탄수화물 전체: 101.8 g
• 식이섬유: 3.5 g
• 총 당류: 15.7 g
• 단백질: 26.6 g