Salmon Sushi Bake

• servings: 6 servings

Ingredients

2 cups uncooked sushi rice

¼ cup rice seasoning

1 lb salmon

8 oz imitation crab or crab

¼ cup unagi sauce (or teriyaki sauce)

3 scallions (chopped, set aside some for garnish)

roasted seasoned seaweed sheets

Sriracha

1 cup Kewpie Mayo

¼ cup Sriracha

Avocado

Cucumber

Pickled Ginger

Fish Roe

Bonito Flakes

Directions

Cook sushi rice according to the instructions on the bag.

While the cooked sushi rice is still hot, add rice seasoning (I like to use this bottle of seasoned vinegar, but see the note below on how you can make your own*) and fold into the rice. Set aside.

Season salmon with salt and pepper and cook in an air fryer at 400°F for 10-12 minutes** (no oil needed and it comes out perfect!). Flake salmon into a mixing bowl and set aside.

Flake the imitation crab and add it to the salmon along with the spicy mayo ingredients and scallions.Preheat the oven to 375°F.

In a 13” x 9” baking dish, spread the seasoned rice on the bottom of the dish and flatten slightly. Sprinkle furikake generously (or to your liking) on top of the rice.

Spread the salmon and crab mixture evenly on top of the rice.

Drizzle unagi sauce***, Sriracha, furikake and/or Kewpie mayo to your liking.

Bake for 10 mins, then broil on the top rack for 2-3 minutes or until golden brown.

Garnish with additional scallions on top.

Serve with nori sheets and any of your favorite toppings and enjoy!