Layered sushi bake with seasoned sushi rice, salmon and imitation crab filling, bay scallops on top, and a creamy garlic sauce finished with avocado and furikake.
Creamy Garlic Bay Scallop Sushi Bake
Ingredients
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Sushi Rice
Seafood Filling
Creamy Garlic Sauce
For Topping & Serving
Method
- 1
Cook your sushi rice according to the package directions. While it's still warm, gently fold in the rice vinegar, sugar, and salt.
- 2
Lightly drizzle the salmon with olive oil and season with salt and garlic powder. Air fry at 400°F for 7–9 minutes, or until cooked through. Let it cool slightly, then flake it into pieces.
- 3
Add the flaked salmon and chopped imitation crab to a bowl with the softened cream cheese, Kewpie mayo, sriracha, soy sauce, and sesame oil. Gently mix until everything is creamy and evenly combined.
- 4
Pat the bay scallops dry with paper towels. Arrange them all over the top of the salmon and crab mixture, gently pressing them down so they're nestled into the filling while still remaining visible on top.
- 5
Bake at 400°F for 12–15 minutes, or until the scallops are opaque and reach 145°F.
- 6
Make the creamy garlic sauce. While the sushi bake is in the oven, whisk together the Kewpie mayo, melted butter, grated garlic, soy sauce, sesame oil, sugar, and a small squeeze of fresh lemon juice until smooth and creamy.
- 7
Finish it. Once the sushi bake comes out of the oven, top it with sliced avocado, green onions, sesame seeds, and another sprinkle of furikake. Drizzle the creamy garlic sauce and teriyaki sauce generously over the entire thing. Best eaten with crispy roasted seaweed snack sheets
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