Crab and Salmon Sushi Bake
Spicy Crunchy Salmon Skin Handrolls
2c sushi rice, cooked and seasoned with Rice Vinegar and Mirin
1.25lbs Crab, cooked/shredded
1.5lbs Salmon, seasoned and baked
Salmon skin, removed after baking and saved to be salted and broiled crisp when needed
8oz Cream cheese, softened
2 packs Nori Seaweed Wraps
Japanese Mayo
Sriracha sauce
Unagi sauce
Wasabi sauce
1 - 1.7oz Furikake rice seasoning
Panko bread crumbs
1 bunch Green onion- chopped
1 Cucumber, sliced and julienned
2 Avocado, sliced
Preheat oven to 400°
Cut several (4-6 sheets) of the Nori sheets into four pieces, and a couple sheets in half.
Combine crab and salmon in a large mixing bowl
Add the softened cream cheese, Jap mayo and Sriracha, about 1 cup of Jap mayo and 1/4 cup of Sriracha, you can adjust the Sriracha to taste.
In a large casserole dish press the sushi rice in about an inch thick, top the rice with a generous dusting of the Furikake.
Now top that with the Crab/Salmon mix. Bake for 15 minutes and then broil on hi to get some color and crunchy edges.
Now top with chopped green onion, drizzled lines of whatever ya like best, Jap mayo, Sriracha mayo, Sriracha, Unagi sauce or Wasabi sauce. If you like some crunch, dust with Panko.
I like to eat it by placing large spoonfuls onto the cut Nori, like Sushi Tacos.
I use the avocado and cucumber slices as a garnish on the 'Sushi Tacos'.
You can also moisten the Nori, layer the mix on the Nori, roll it up and have Sushi Bake Rolls.
I love Spicy Crunchy Salmon Skin handrolls.
So I keep the salmon skin and crisp it under the broiler, and then cut it into strips.
A large spoonful of the mix spread on half a sheet of Nori, some of the julienned cumber and green onion, several strips of salmon skin and a generous squirt of Sriracha. Roll it up cone shaped and chow down!
Spicy Crunchy Salmon Skin Handrolls
2c sushi rice, cooked and seasoned with Rice Vinegar and Mirin
1.25lbs Crab, cooked/shredded
1.5lbs Salmon, seasoned and baked
Salmon skin, removed after baking and saved to be salted and broiled crisp when needed
8oz Cream cheese, softened
2 packs Nori Seaweed Wraps
Japanese Mayo
Sriracha sauce
Unagi sauce
Wasabi sauce
1 - 1.7oz Furikake rice seasoning
Panko bread crumbs
1 bunch Green onion- chopped
1 Cucumber, sliced and julienned
2 Avocado, sliced
Preheat oven to 400°
Cut several (4-6 sheets) of the Nori sheets into four pieces, and a couple sheets in half.
Combine crab and salmon in a large mixing bowl
Add the softened cream cheese, Jap mayo and Sriracha, about 1 cup of Jap mayo and 1/4 cup of Sriracha, you can adjust the Sriracha to taste.
In a large casserole dish press the sushi rice in about an inch thick, top the rice with a generous dusting of the Furikake.
Now top that with the Crab/Salmon mix. Bake for 15 minutes and then broil on hi to get some color and crunchy edges.
Now top with chopped green onion, drizzled lines of whatever ya like best, Jap mayo, Sriracha mayo, Sriracha, Unagi sauce or Wasabi sauce. If you like some crunch, dust with Panko.
I like to eat it by placing large spoonfuls onto the cut Nori, like Sushi Tacos.
I use the avocado and cucumber slices as a garnish on the 'Sushi Tacos'.
You can also moisten the Nori, layer the mix on the Nori, roll it up and have Sushi Bake Rolls.
I love Spicy Crunchy Salmon Skin handrolls.
So I keep the salmon skin and crisp it under the broiler, and then cut it into strips.
A large spoonful of the mix spread on half a sheet of Nori, some of the julienned cumber and green onion, several strips of salmon skin and a generous squirt of Sriracha. Roll it up cone shaped and chow down!
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