top of page

Crab & Salmon Sushi Bake

We're absolutely thrilled to share our recipe for the ever-trendy and delicious Sushi Bake. 🍣😋 It is a great party snack, perfect to share with friends or can be enjoyed on your own. This deconstructed sushi dish involves no raw fish making it a great way to introduce people to sushi.

🕒 50 minutes 👤 3-4 people

  • 2 cups of short-grain rice

  • ¼ cup rice vinegar

  • 2 skinless salmons fillets

  • 10 crabsticks - chopped roughly

  • Japanese mayo (or regular mayo)

  • 300g sour cream

  • 2 tbsp sriracha (or more if you like it spicy!)

  • 5 stalks of green onions - chopped

  • 1 tbsp rice wine

  • 1 tbsp sesame oil

  • Salt and pepper

  • Furikake (Japanese rice seasoning)

  • Nori sheets or Seaweed snack packs

  1. Start by cooking your rice. Rinse the rice a few times before cooking on your rice cooker. For the perfect rice you need to follow a 1:1 ratio. For 2 cups of rice you will need 2 cups of water

  2. When your rice is cooked, add rice vinegar and combine evenly

  3. Pre-heat oven at 180 degrees

  4. Line a baking tray with grease-proof paper. Marinate salmon directly on the tray with a generous amount of salt and pepper, rice wine and sesame oil

  5. Pop the salmon in the oven at 180 degrees for 15-20 minutes

  6. When salmon is ready, shred with 2 forks

  7. In a large mixing bowl, add shredded cooked salmon, roughly chopped crab sticks, ⅔ of the green onions, sour cream, mayonnaise, sriracha, and salt and pepper. Mix well

  8. Pre-heat your oven again at 180 degrees

  9. On a casserole dish evenly layer your ingredients in this order: Rice > Furikake > Salmon mixture > Furikake

  10. Pop your casserole dish in the oven at 180 degrees for about 15 minutes

  11. Remove from oven and add the remaining green onions to garnish. Allow to cool down before serving with seaweed snacks or cut up nori sheets! Enjoy!


bottom of page