This air-fryer sushi bake layers seasoned rice under a creamy, spicy salmon-and-crab topping. Air-fry salmon at 180 °C for 20 minutes, flake and mix with crab, mayo, sriracha, cream cheese and salt; season rice with vinegar, sugar and salt; layer rice, nori and the salmon mix in a tray and air-fry at 200 °C/390 °F for 15 minutes. Scoop onto nori and eat. Serves 4.
Instructions
- 1
Air-fry the salmon at 180 °C/350 °F for 20 minutes; peel the skin and shred with two forks.
20:00 - 2
Rinse and cook 200 g rice in a sieve until fluffy; drain into a bowl.
- 3
Crush the crab sticks with the side of a knife into floss; add to the salmon.
- 4
Mix in 3 tbsp mayo, 2 tbsp sriracha, 2 tbsp cream cheese and 1 tsp salt into a creamy filling.
- 5
Season the rice with 2 tbsp rice vinegar, 1 tsp sugar and 1 tsp salt; stir through.
- 6
Oil a foil tray; press in the rice, crumble a nori sheet on top, then spread the salmon mix.
- 7
Air-fry at 200 °C/390 °F for 15 minutes.
15:00 - 8
Finish with furikake and a drizzle of unagi sauce; scoop onto crispy nori sheets to eat.
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Frequently Asked Questions
What is a sushi bake?
A sushi bake (sushi casserole) is a deconstructed sushi roll baked in a dish: seasoned rice topped with a creamy, spicy seafood mix, then scooped onto nori sheets to eat by hand. This version cooks in the air fryer.
Can I use canned salmon or imitation crab?
Yes — the topping mixes flaked salmon with crab sticks (imitation crab), so both are flexible. Fresh cooked salmon has the best texture, but good canned salmon works; drain it well before mixing.
What can I use instead of unagi sauce?
Unagi (eel) sauce is sweet-savory; swap in teriyaki or a quick mix of soy sauce, sugar and mirin simmered until syrupy. Extra furikake or sriracha also boost the finish.