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Season your salmon filets with: salt, black pepper, paprika and olive oil.
Cook using your preferred method… airfryer, stovetop or oven. I air fried mine at 400F for 12 minutes.
Shred your imitation crab and then cut smaller so the strips aren’t too long.
Add your cooked salmon you’re your shredded imitation crab. Break the salmon apart. If there is skin on you salmon, then discard.
Add 5 oz soften cream cheese, ⅓ cup cream cheese and 2 TBSP sirarcha. Combine this well, set this aside.
In a baking dish (mine is 9x13), add 3 cups of cooked white rice. Season rice with: 1 tsp mirin, 1 tsp rice vinegar and salt to taste. Combine this well then flatten the rice into the baking dish.
Next, top your rice with shredded seaweed or furikake.
Add an even layer of salmon mixture on top your rice + seaweed.
Bake at 380F for 10 minutes, then broil for 3-5 minutes.
Drizzle some siracha and spicy mayo on top of your sushi bake. Garnish with chopped scallion and black sesame seeds.
Serve with seaweed and other toppings like jalapenos, cucumbers and/ or avocados.