Crab and Salmon Sushi Bake and Spicy Crunchy Salmon Skin Handrolls

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chilerelleno

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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.

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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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Awesome looking meal Chile! Glad to see you back on the board posting again. Hope everything is going well for you now. And Congrats on the carousel ride my friend....well deserved. Nicely done!
 
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Looks and sounds outstanding John.

Point for sure
Chris
Thanks Chris, only one person in the family didn't like it... My 16yr'ol daughter turned her nose up at it after trying it.
Looks mighty fine John!
Appreciate it John, it tasted pretty fine too.
I would've liked it a little spicier, but had the family in mind too.
Thant looks very tasty chiler! Lots of blended flavors!
Thanks Cortney, it really is a huge blending of great flavors.
First time making this, gonna make it again, and again, and again.
WOA! Man that all looks fantastic! Very nice work!
Aw schucks, thank you kindly for the compliments.
If ya like Sushi, I highly recommend putting one together with ingredients/flavors you like.
 
Looks and read fantastic. I haven't seen this approach before. Do you let the "casserole" come to room temp, or eat it hot right in to the nori?
Thanks Ken!
Would ya believe I'd never seen a recipe for this before Friday? A friend mentioned Sushi Bake, I looked it up and had to try one.
We initially ate it hot out of the oven, but leftovers at lunch next day were eaten cold, and it was good either way.
*** I would NOT recommend letting it come to room temp after cooking... Food safety!
 
Awesome looking meal Chile! Glad to see you back on the board posting again. Hope everything is going well for you now. And Congrats on the carousel ride my friend....well deserved. Nicely done!
Wow, and surprised I am to see this make the Carousel.
Thanks man, we're doing okay.
Very cool John! Great flavors and unique way to have them
Thanks! I thought it was cool too when I was shown the recipe(s)... We all like Sushi, so right to the top of the list, like next day.
You should frame that and put it on the wall!
LOL, don't know about that... But for damned sure making this and other variations of it.
Thanks man, it's appreciated.
 
*** I would NOT recommend letting it come to room temp after cooking... Food safety!
Ha, ha! I aint skeered...after all, I dont put hot casseroles in my fridges, so they are all about room temp before that. Still a great concept. Seems like the hot food would really affect the nori. I dont know, I have never put anything hot on a sheet of nori, never crossed my mind, but Temaki is a great way for people to eat anything they want in a seaweed roll and doesn't take the skill and detail of making maki rolls...a phase I went through...man its a lot of work!
 
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Ha, ha! I aint skeered...after all, I dont put hot casseroles in my fridges, so they are all about room temp before that. Still a great concept. Seems like the hot food would really affect the nori. I dont know, I have never put anything hot on a sheet of nori, never crossed my mind, but Temaki is a great way for people to eat anything they want in a seaweed roll and doesn't take the skill and detail of making maki rolls...a phase I went through...man its a lot of work!
I just can't do things like that, there are effective methods for quickly and safely cooling large amounts of hot food. One just has to plan ahead.
Anyways...... :emoji_thinking:

There are a good number of hot sushi items across the spectrum of Maki, Uramaki, Temaki and even a few Nigiri.
I really like some of the deep fried Tempura rolls, yum!
Of course, the longer they sit the softer and chewier the Nori gets, which is why most should be made, served and eaten as quickly as possible, so the Nori is dry, crisp and has that great snap/crunch when bitten into.

With this Sushi Bake ya take a hot or cold spoonful, plop it on a quarter sheet of Nori, hold it like a taco and immediately eat it.
 
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