Name: Cheesy Sushi Bake Dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cans (14.75 oz) salmon; 1 block (8 oz) cream cheese, softened; 1 tbsp soy sauce; 1 tbsp chili crisp (adjust for spice level); 2 cups sushi rice, cooked and cooled (highly recommend using Japanese short-grain or medium grain rice); ¼ cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; 1 tsp sesame oil; 2 cups shredded mozzarella cheese; 1 cup panko breadcrumbs; 12 wonton wrappers, cut into triangles; Vegetable oil, for frying; 1/2 cup Kewpie mayo; 2 tbsp sriracha; Sliced avocados on top of the sushi bake final product; Additional Kewpie mayo for drizzling; Tortilla chips as an alternative to wonton chips

Description

Cheesy Sushi Bake Dip is a creamy, savory blend of salmon, cream cheese, and sushi rice topped with melted mozzarella and crunchy panko, served with crispy wonton chips and drizzled with spicy sriracha mayo.

Ingredients

Units Scale

For the Dip:

2 cans (14.75 oz) salmon
1 block (8 oz) cream cheese, softened
1 tbsp soy sauce
1 tbsp chili crisp (adjust for spice level)
2 cups sushi rice, cooked and cooled (highly recommend using Japanese short-grain or medium grain rice)
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
1 tsp sesame oil
2 cups shredded mozzarella cheese
1 cup panko breadcrumbs

For the Wonton Chips:

12 wonton wrappers, cut into triangles
Vegetable oil, for frying

For the Sriracha Mayo:

1/2 cup Kewpie mayo
2 tbsp sriracha

Optional:

Sliced avocados on top of the sushi bake final product
Additional Kewpie mayo for drizzling
Tortilla chips as an alternative to wonton chips

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Instructions

Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the wonton triangles in batches until golden brown and crispy, about 1-2 minutes per side. Drain on paper towels and set aside.
Preheat the oven to 450°F (230°C).
In a large mixing bowl, combine the canned salmon, cream cheese, soy sauce, and chili crisp. Stir until well combined.
In a separate bowl, toss the cooked rice with the rice vinegar, sugar, salt, and sesame oil, then spread it evenly on the bottom of a greased 9×9 baking dish.
Layer the salmon and cream cheese mixture on top of the rice, spreading it out evenly.
Sprinkle the shredded mozzarella cheese on top of the salmon layer. Evenly spread the panko breadcrumbs over the cheese.
Bake the dish for 9-10 minutes, or until the cheese is melted and bubbly and the panko is golden and crisp.
In a small bowl, mix the Kewpie mayo and sriracha until smooth and well blended.
Once the sushi bake is out of the oven, drizzle with the sriracha mayo and, if desired, additional Kewpie mayo and avocados. Serve hot with crispy wonton chips or tortilla chips for dipping.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 4-6