Sushi Bake

Preparation time: 10 minutes
Cook time: 20 minutes

Total time: 30 minutes
Yield: 3-5 Servings

Ingredients:

• 1/2 lb. salmon, seasoned to preference
• 1/2 lb. imitation crab, shredded and cut into smaller pieces
• 3 oz. cream cheese
• 1/4 cup Japanese mayo
• 1 Tbsp. sriracha
• 2-3 cups of cooked rice
• 2 Tbsp. rice vinegar
• Furikake/shredded seaweed
• cucumbers and avocados, for serving

Directions:

1. Season salmon to preference.  I seasoned mine with garlic powder, salt, and black pepper.  And then air-fry at 400 for 9 min.  If your salmon is thicker, you may have to cook more.
2. Then shred the salmon and add it to your shredded imitation crab.
3. Then add the rest of your ingredients: cream cheese, Japanese mayo, and sriracha.  Combine well and set aside.
4. Combine 2-3 cups of cooked rice with 2 Tbsp. rice vinegar.  Mix well.  Then pour rice into an oven-safe dish and flatten it/create a flat/equal surface.
5. Top the rice off with shredded seaweed or furikake.  I used 3 seaweed sheets.
6. Then top your rice and seaweed off with your salmon mixture and spread it evenly.
7. Bake at 380 for 10 mins.(broil for 2-3 min, optional)
8. I served my sushi bake wrapped in seaweed.  I also like to add cucumbers and or avocados to the wrap.

*Recipe from @gaming_foodie on instagram