30 Minute Sushi Bake

• servings: Makes 3-5 serving
• total time: 21 minutes

Ingredients

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

Directions

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

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

Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.

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.

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

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

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

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

Notes

Nina recipe