Description
A comforting dish blending the flavors of sushi with the warmth of home-cooked meals, perfect for family gatherings or easy weeknight dinners.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 pound salmon fillet
- 8 ounces imitation crab, shredded
- 4 tablespoons spicy mayo
- 8 ounces cream cheese, softened
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 avocado, sliced
- Seaweed sheets, for serving
- Green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the sushi rice under cold water until the water runs clear.
- Combine it with the water in a rice cooker or medium pot and cook according to package instructions.
- Mix the cooked rice with rice vinegar and soy sauce, then spread it evenly into a baking dish.
- Combine the cooked salmon (flaked), shredded imitation crab, and spicy mayo in a separate bowl.
- Spread the salmon mixture over the layer of rice in the baking dish.
- Dot the top with softened cream cheese.
- Bake for about 15-20 minutes until heated through and slightly golden.
- Cool slightly, then top with sliced avocado and sprinkle green onions.
- Serve with seaweed sheets for wrapping.
Notes
You can prepare this dish in advance up to the baking step. Store in the fridge before baking. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg