Salmon Mixture

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2 salmon filets

½ lb. imitation crab

5 oz cream cheese, softened

⅓ cup Japanese mayo

2 tbsp sriracha

3-4 sheets of seaweed

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Rice

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3 cups cooked white rice

1 tsp mirin

1 tsp rice vinegar

Splash of sesame oil

salt to taste

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Sauces on Top (Optional)

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Hoisin

Japanese mayo

Spicy mayo

Sriracha

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Toppings (Optional)

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Green onions, thinly sliced

Cucumber

Avocado

Jalapenos

Seaweed

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1. Season salmon filets with: salt, pepper, paprika, and olive oil. Air fry at 400F for 12 minutes.

2. Shred your imitation crab and then cut smaller so the strips aren't too long.

3. By now, your salmon should be done cooking. Add your cooked salmon to your shredded imitation crab. Break the salmon apart. If there is any skin on the salmon then discard it.

4. Add the cream cheese, mayo, and sriracha. Combine well and set aside.

5. In a 9x13 baking dish, add the cooked rice. Season the rice with the mirin, rice vinegar, sesame oil, and salt to taste. Combine well and then flatten the rice into the baking dish.

6. Next, top your rice with shredded seaweed or furikake.

7. Add an even layer of the salmon/crab mixture to the top of your rice and seaweed. Bake at 380F for 10 minutes, then broil for 3-5 minutes.

8. Drizzle your sauces of choice on top of the sushi bake. Garnish with green onions and sesame seeds.

9. Serve with the toppings of your choice. Enjoy!