Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2
5 minutes
15 minutes
Japanese-Inspired
Main Course
Indulge in mini sushi bakes for two, featuring layers of sushi rice, crab, and salmon, all baked together for a warm, flavorful bite. Topped with spicy mayo and furikake seasoning, these mini sushi bakes offer a fun and delicious twist on traditional sushi, perfect for a cozy night in.
1 cup coho salmon meat
1 cup bairdi snow crab meat
1 tsp sesame oil
1 tbsp kewpie mayo
1-2 tsp sriracha (adjust for preferred level of spice)
2 cups cooked sushi rice
seaweed paper, 1 sheet per ramekin
sliced avocado
diced green onion
kewpie mayo, for topping
sriracha, for topping
sesame seeds
furikake seasoning
soy sauce, for serving
Preheat oven to 375°F.
In a medium sized bowl, mix coho salmon meat with crab meat, sesame oil, kewpie mayo, and sriracha.
In two oven-safe ramekins or small bowls, divide the sushi rice evenly between them (1 cup each), then top each with a layer of seaweed paper and a scoop of the crab and salmon mixture.
Bake until the tops are lightly browned and the filling is hot throughout, about 15 minutes.
Remove from oven, top with avocado, diced green onions, kewpie mayo, sriracha, sesame seeds, and furikake seasoning.
Serve with soy sauce and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
