Kid-Friendly Sushi Bake

This one’s always a hit with picky eaters. Creamy, mild, and you can add as much seafood as you like for that extra protein boost. I left out sriracha for the kids, but it still tastes really good.

Ingredients

1 cup Japanese rice (cooked)
1 tbsp rice vinegar + ½ tsp sugar + pinch salt

Toppings:

3 salmon fillets (baked with salt & pepper, flaked)
6–8 prawns (cooked, chopped)
6 crabsticks (shredded) - optional, but adds nice flavour to it

Sauce mix:

2 big dollops cream cheese
2 tbsp Kewpie mayo
small squeeze mustard

Top:

Furikake/seaweed
Extra mayo
Seaweed sheet
Cucumber, sliced
Avocado, sliced

Steps (Air Fryer)

Cook the rice

Prepare Japanese rice as usual.
While still warm, mix in rice vinegar, sugar, and salt.

Set aside — slightly warm rice is easier to press and gives better texture.

2. Cook the salmon

Season salmon fillets with salt and pepper.

Air fry at 180°C for 8–10 minutes, until just cooked through.
Flake into chunks using a fork.

💡 Tip: Don’t overcook — slightly moist salmon mixes better with the sauce.

3. Prepare the prawns

Cook prawns (boil or air fry) until just done, then chop into small pieces.

4. Make the creamy seafood mix

In a bowl, combine:

flaked salmon
chopped prawns
shredded crabstick
cream cheese
mayo
mustard

Mix until evenly coated.

💡 Tip: If the salmon is still slightly warm, the cream cheese will soften and mix more smoothly.

5. Assemble the sushi bake

Press rice into your dish (about 2–3 cm thick)
Sprinkle a generous layer of seaweed or furikake
Spread seafood mixture evenly on top
Drizzle extra mayo over

6. Air fry

Air fry at 180°C for 8–10 minutes

For a slightly golden top, increase to 190–200°C for the last 2–3 minutes

How to serve

Scoop onto nori sheets and eat like mini handrolls.
You can also serve with cucumber slices and avocado.