30 MINUTE SUSHI BAKE
1 lb imitation crab
1 lb of salmon
5 oz cream cheese
(a little over) 1/2 cup Japanese mayo- the white ppl kind of mayo works too
2 TBSP sriracha
4 cups cooked rice (about 2 cups un cooked)
1/4 cup rice vinegar
Furikake or shredded seaweed
GARNISHING:
Sriracha
Spicy mayo
Black sesame seeds
Chopped scallion/ green onions
TO SERVE:
Seaweed
Cucumbers
Jalapeños
Or avocado slices
1.Shred imitation crab
2. Season salmon with salt, black pepper, garlic powder, paprika and cook to preference. You can pan sear or airfry. I airfried mine at 400 for 9 minutes. Once salmon is cooked, flake it using a fork.
3. Allow salmon to cool then add it in with your shredded imitation crab.
4. To the mixture, add sour cream, mayo and sriracha. Mix well. Set aside
5. With your cooked rice, add rice vinegar and mix well. (tip: pour in 1/2 of the vinegar, mix, then pour in the 2nd half and mix again)
6. On a baking tray, add your rice and press it tightly into the tray. Add a generous layer of furikake. Top it off with your salmon/ crab mixture. Bake at 380 for 10 minutes, broil for 3-5 minutes (or until the top is nice and somewhat crusty)
7. Top it off with a drizzle of sirarcha, spicy mayo, sesame seeds, and green onions.