Salmon Sushi Bake

Ingredients

Cook the salmon

• 10 oz salmon
• oil
• salt
• pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Make the sushi bake mixture

• 8 oz imitation crab
• 4 oz cream cheese
• 3/4 cups mayo
• 3 tbsp sriracha
• 3 tbsp green onion

Prepare the rice

• 2 cups sushi rice
• 3 cups water
• 1/4 cups rice vinegar
• 2 tbsp sugar
• furikake

Finish & serve

• spicy mayo & eel sauce
• extra green onion
• nori sheets
• avocado
• cucumber

Instructions

1. Preheat air fryer to 400°F.
2. Drizzle salmon with oil, season with salt, pepper, garlic powder, and onion powder.
3. Air fry for about 15 minutes, until cooked through.
4. In a large bowl, tear imitation crab into small shreds and add the cooked salmon, cream cheese, mayo, sriracha, and green onion; mix until creamy and combined.
5. Rinse the sushi rice until the water runs clear, then add rice and water to a rice cooker and cook.
6. Once fully cooked, while hot, mix in rice vinegar and sugar; spread evenly into a greased 9x13‑inch baking dish.
7. Sprinkle furikake generously over the rice.
8. Spread the salmon mixture evenly on top.
9. Bake at 400°F for about 10 minutes, until warmed through.
10. Remove from oven, drizzle with spicy mayo and eel sauce, and garnish with more green onion.
11. Serve with optional nori sheets, avocado, and cucumber slices.