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2 cups uncooked sushi rice

2 tbsp rice vinegar

1 tbsp white sugar

½ tsp salt

10 oz imitation crab

8 oz salmon (about 2 cups of shredded cooked salmon)

4 oz cream cheese

⅓ cup Sriracha Mayo (*see note for substitute)

Furikake

Seaweed snacks

Sesame seeds, for topping (optional)

Green onion, chopped

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1. Preheat the oven to 375F (turn up to 400F to cooked the assembled sushi bake)

2. Cook sushi rice according to package instructions.

3. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Alternatively heat the mixture using a saucepan on the stovetop.

4. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set aside.

5. To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the preheated oven at 375F for 15-17 minutes.

6. In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.

7. Assemble the Sushi Bake: transfer the cooked sushi rice to a 9x9 in or 9x13 in baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a thick layer of salmon-crab mixture. Gently press down and smooth the surface.

8. Bake at 400F for 10-15 minutes.

9. Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions.

10. To serve, scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

Note:

Aim for about a 2:1 ratio of rice to fish mixture. Prepare more rice and fish mixture than you think you'll need - it's easier to save the excess than to make more on the fly.