Salmon Crab Sushi Bake

Name: Salmon Crab Sushi Bake
Total time: 20 min
Yield: 1473 g
Ingredients: Cream Cheese 50 회분(2스푼); Milk (whole milk) 100 ml; Yeongdeok Crab Meat 228 g; Seaweed Flakes 45 회분; Low-fat Mayo 60 인분; Salmon 300 회분(손바닥크기); Brown Rice 525 공기; Teriyaki Sauce 60 회분(2스푼); Fire Chicken Sauce 30 회분(2스푼); Dark Soy Sauce 75 ml

American-style Salmon Bake

Cook 20 min Difficulty NORMAL 2,248 kcal

#High Protein #Low Sugar

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Ingredients

Main ingredients

Cream Cheese 1 회분(2스푼)
Milk (whole milk) 100 ml
Yeongdeok Crab Meat 228 g
Seaweed Flakes 1.5 회분
Low-fat Mayo 4 인분
Salmon 3 회분(손바닥크기)
Brown Rice 2.5 공기

Seasonings/Sauce

Teriyaki Sauce 60 회분(2스푼)
Fire Chicken Sauce 30 회분(2스푼)
Dark Soy Sauce 75 ml

Nutrition summary

Carbohydrates 247.62 g 44%

Protein 136.48 g 24%

Fat 80.65 g 32%

Serving size 1473g

Cooking steps

1

Mix vinegar, sugar, and salt into the rice to make sushi rice.
2

Cut salmon and crab meat into bite-sized pieces.
3

Combine salmon, crab meat, mayonnaise, and Sriracha sauce in a bowl and mix well.
4

Spread rice on the bottom of an oven-safe dish and layer the salmon-crab mixture on top.
5

Sprinkle mozzarella cheese over everything.
6

Bake in the oven at 200°C (392°F) for 10 minutes until done.

Salmon Crab Sushi Bake

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