By Abrar Khan

Japanese Sushi Bake

Total Time: 35min.

Servings: 9

15 Ingredients

Seafood 2 tbsp Caviar substitute 250 g Salmon, fillets Produce 1/2 Avocado 1 Cucumber 3 Nori sheet

Image : Unsplash

1 tbsp Mayonnaise 1 tbsp Sriracha sauce 1 tsp Wasabi Pasta & Grains 250 g Sushi rice  1/2 tsp Sugar


Image : Unsplash

Oils & Vinegars  60 ml Rice vinegar Dairy 150 g Cream cheese

Oils & Vinegars

Image : Unsplash

Cook the rice according to the package directions. In the meantime, prepare the seasoning. Add the rice vinegar, sugar and salt to a pot and mix well.

Step 1


Bring it to a boil over medium heat.  Once the rice is cooked, pour the seasoning over the rice and stir well. Shred the salmon fillet into small pieces and mix it with cream cheese.

Step 2

Take the Airfryer baking accessory and start assembling the sushi bake by spreading half of the sushi rice evenly over the bottom. Lay one nori sheet on top and spread the rest of the rice over it.

Step 3

Add the salmon topping and spread it evenly over the rice. Finish by sprinkling a thin layer of white and black sesame seed mix. Put the baking accessory into the Airfryer basket and start the device with the 200°C temperature 10 minute.

Step 4

Once baked, remove from the Airfryer and let cool for 5 minutes. Meanwhile, peel and cut the avocado half into thin slices and mix the mayonnaise and wasabi paste until combined.

Step 5

Arrange the avocado slices in a single layer over the sushi bake and drizzle everything with the wasabi mayo and Sriracha sauces.

Step 6

Cut the sushi bake into nine equal cubes. To serve, cut the nori sheets into nine squares that are a little bigger than the sushi bake cubes. Wash and thinly slice the cucumber.

Step 7

Place a sushi bake cube on the nori sheet, garnish with cucumber slices and caviar substitute and serve.

Step 8

Calories: 246, Fat: 12g, Protein: 11g, Carbohydrate: 125g, Sugar: 3g, Salt: 1g, Dietary fibers; 2g, Sodium: 448mg.


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