Sushi Bake

It’s sushi, but make it lazy and luxurious. Layered, baked, and scooped out like a treasure chest of spicy, creamy seafood happiness.

Ingredients:

• 1lb salmon

• 2 cups shredded Imitation crab

• Fish roe (garnish)

• 1/3 cup Unagi sauce

• 1/2 cup rice vinegar

• 5 cup jap rice

• 1/2 cup jap mayo

• 1 Tbsp seasoning salt

• 4 Tbsp sugar

• Korean roasted seaweed packs

• 1 cup furikake

• 1/2 cup cream cheese 

Directions:

1. Preheat the oven to 350 degree F.

2. Line a baking pan with foil and then spray with cooking spray. Place the salmon on the prepared pan and then sprinkle top with the seasoning salt. Bake for 15 to 18 minutes or until the salmon flakes easily with a fork. Baking time may vary depending on the thickness of the salmon. Using a fork, shred the salmon meat. Set aside. Preheat the oven to 450 degree F.

3. In large bowl, combine the shredded salmon meat, shredded crab imitation, unagi sauce, mayo and sour cream. Mix thoroughly and then gently mix in the fish roe. Set aside.

4. Lightly grease a 9x13-inch glass baking dish. With wet hands, gently press the rice evenly at the bottom of the prepared baking dish. Sprinkle half (½ cup) of the Furikake across the top of the rice. Spread the salmon mixture on top and then sprinkle the remaining ½ cup Furikake. Place the baking dish in the preheated oven and bake until the top is golden brown, about 8 to 10 minutes.

5. To serve, place a sheet of roasted seaweed on a plate. Scoop a slice of the sushi bake and place on the seaweed. Garnish with the fish roe, if using. Wrap and enjoy!