30 MINUTE SUSHI BAKE⤵️
Makes 3-5 serving

1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed

1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more

2. Then shred salmon and add it into your shredded imitation crab.

3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & 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 an flat – equal surface.

5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets

6. Then top your rice + seaweed off with your salmon mixture and spread it evenly

7. Bake at 380 for 10 mins (broil for 2-3 mins optional)

8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites

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