Kasey's Sushi Bake

Ingredients

1 lb Salmon

Garlic Powder

Salt

Pepper

2-4 cups sushi rice (cooked)

1 Tbsp sugar

1/2 teaspoon salt

2 Tbsp rice vinegar

8oz Imitation crab

Shredded salmon

8 oz Cream Cheese (softened)

1/4 cup spicy mayo

Furikake

Seaweed Sheets

Toping

Cucumbers

Avocado

Unagi sauce

Directions

In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with cold water; let sit for 5 minutes to make sure rice water is clear. Strain the rice and add the amount of water the rice calls for back into the pot. I use 1 1/2 cup of rice with 3 cups water and follow package directions for cooking the rice.

Season salmon with garlic powder, salt, and pepper. Cook salmon in the air fryer at 400º for 10-15 minutes (depending how thick your salmon piece is).

While salmon is cooking, preheat oven to 375.

In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame(or in the microwave for 15 seconds). Pour evenly over rice and fold gently to mix. Pour rice into oven safe 9x9 or 9x13 dish and flatten.

Top with shredded seaweed and furikake.

In a bowl, shred the salmon and imitation crab. Add the cream cheese and spicy mayo, mix everything together. Top the rice with the salmon mixture and spread evenly.

Bake at 380 for 10 minutes (broil for 2-3 minutes afterwards)

Top with chopped cucumbers, avocado, unagi sauce, more furikake and spicy mayo.