Sushi Bake

30 MINUTE SUSHI BAKE⤵️ Makes 3-5 serving 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 1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9-12 mins. If your salmon is thicker, you may have to cook more 2. If your salmon has skin, remove it. Then shred salmon and add it into your shredded imitation crab. 3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside. 4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish, flatten it and create and even surface 5. Top the rice off with shredded seaweed or furikake. 6. Then top it off with your salmon mixture and spread it evenly 7. Bake at 380 for 10 mins, broil for 2-3 mins 8. 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

Unbalanced

% Daily Values based on a 2,000 calorie diet