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Samantha Denton

Creamy Garlic Bay Scallop Sushi Bake

Sushi rice layered with seafood filling and bay scallops, finished with a creamy garlic sauce.

Ingredients

Sushi Rice

  • 2–2½ cups sushi rice (cooked)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • furikake seasoning

Seafood Filling

  • 6–8 oz salmon (season with olive oil, salt, garlic powder)
  • 6–8 oz imitation crab (chopped or shredded)
  • 4 oz cream cheese (softened)
  • 1/3 cup Kewpie mayo
  • 1–2 tbsp sriracha
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 8 oz bay scallops (patted very dry)

Creamy Garlic Sauce

  • 1/3 cup Kewpie mayo
  • 1½ tbsp butter (melted)
  • 2 cloves garlic (very finely grated)
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2–1 tsp sugar
  • lemon juice (small squeeze of fresh lemon juice)

For Topping & Serving

  • creamy garlic sauce (topping)
  • 1 avocado (sliced)
  • green onions (thinly sliced)
  • sesame seeds
  • furikake seasoning
  • teriyaki sauce
  • roasted seaweed snack sheets

Method

  1. 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. 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. 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. 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. 5

    Bake at 400°F for 12–15 minutes, or until the scallops are opaque and reach 145°F.

  6. 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. 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