Serves 4 people
200 g kani (imitation crab meat), shredded
200 g salmon (diced)
150 g canned spicy tuna
100 g cream cheese
salt to taste
pepper to taste
300 g cooked sushi rice
2 tbsp sushi rice vinegar
2 tsp furikake
soy sauce to taste
1 tsp sesame oil
50 g mayonnaise
2 tbsp srirarcha chilli sauce
1 stalk green scallion (sliced)
20 g seaweed

Recipe Courtesy of
Asian Food Network

Spicy Tuna Salmon Kani Sushi Bake

The classic sushi mix of kani, salmon and tuna, but baked with cheese. If you’re not a fan of these fish, use your favourites instead.This really is a versatile recipe, so sardines, cod, and other tasty fish work just as well. The seasoning is all familiar too, with shakes of oceanic furikake, savoury soy sauce and salty seaweed adding an equal saltiness to the cheese-mayo mix. For a golden crusty exterior, leave it longer in the oven.

Difficulty: Easy

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Steps: 3 steps
15 Ingredients

Difficulty: Easy
Steps: 3 steps
15 Ingredients

Preparation: 20 min
Cook: 30 min
Clean up: 15 min

Instructions

Combine ingredients
- In a bowl, combine kani, salmon, spicy tuna and cream cheese and mix them well.
- Season with salt and pepper to taste.

Prepare sushi bake
- In a separate bowl, mix cooked sushi rice with rice vinegar, Furikake seasoning, soy sauce and sesame oil.
- Lay out the seasoned sushi rice evenly onto a baking tray/dish.
- Spread the kani, salmon, spicy tuna mixture on the rice, spread it evenly.
- Garnish with Sriracha and mayonnaise.

Bake dish
- Preheat oven to 200⁰C.
- To give it a slight caramelization, bake the rice for 7-12mins.

Garnish and Serve!

Serve garnished with sliced scallions and seaweed.

Prev Recipe

Korean Army Stew Sushi Bake

Next Recipe

Vegan Spinach & Mushroom Sushi Bake

Categories:

Reviews

Name: Spicy Tuna Salmon Kani Sushi Bake
Prep time: P0Y0M0D0H20M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 200 g kani (imitation crab meat), shredded; 200 g salmon (diced); 150 g canned spicy tuna; 100 g cream cheese; salt to taste; pepper to taste; 300 g cooked sushi rice; 2 tbsp sushi rice vinegar; 2 tsp furikake; soy sauce to taste; 1 tsp sesame oil; 50 g mayonnaise; 2 tbsp srirarcha chilli sauce; 1 stalk green scallion (sliced); 20 g seaweed