Ingredients

  • 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

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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.
  • Easy
  • 20 min
  • 30 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Combine ingredients

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


  2. 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.
    Prepare sushi bake


  3. Bake dish

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


Garnish and Serve!

Serve garnished with sliced scallions and seaweed.

Garnish and Serve!

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Ingredients
  • 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

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