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24 Pieces
Recipe By: Eva Samoza
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Shared By Eva Samoza

Sushi Bake


  • 2 cups sushi rice
  • 1/4 cup rice wine vinegar
  • 1 tbsp sesame oil
  • 2 portions of salmon
  • salt and pepper
  • 1 tsp olive oil
  • 1 cup imitation crab
  • 1 block cream cream cheese - leave at room temp
  • 1/4 cup kewpie mayo
  • 2 tbsp siracha (if you want non spicy for kids, leave out)
  • roasted seaweed
  • 2 avocados
  • siracha sauce
  • kewpie mayo
  • siracha mayo
  • eel sauce
  • furikake seasoning
  • pickled ginger (if desired)


Cook sushi rice.

While you wait for sushi rice to cook, put salmon on baking sheet. Drizzle with olive oil and rub on both sides. Add salt and pepper to season. Bake at 390 for 8-10 min.

Start shredding crab meat while you wait for rice and salmon to cook.

Use a hand mixer with cream cheese and mix until fluffy. You can also just beat with a fork if you don't have a hand mixer, but this takes a little longer.

Once sushi rice is cooked, add rice wine vinegar and sesame oil and mix well.

Spread sushi rice mixture evenly onto baking tray.

Shred salmon once it's done baking.

Add shredded salmon, shredded imitation crab, cream cheese and kewpie mayo together and mix.

Spread evenly over sushi rice.

Bake at 360 for about 20 minutes or until top/edges are lightly browned.

Slice and add avocados on top.

Drizzle with kewpie mayo, siracha sauce, siracha mayo, and eel sauce. (omit siracha and siracha mayo for non-spicy/kid friendly).

Sprinkle furikake seasoning.

Slice entire dish into mini squares and wrap in roasted seaweed.

Top with pickled ginger if desired.


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