Sushi Bake

INGREDIENTS

Sushi Rice

• 1.5 cups sushi rice (was 2C, try less rice)
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil

Bake Salmon

• 0.6lb (9oz) salmon
• salt and pepper
  

Sushi Bake

• 1 cup imitation crab meat shredded
• 8oz cream cheese 1 block, softened at room temperature
• ¼ cup mayonnaise
• 2 tbsp sriracha sauce
• roasted seaweeds

Toppings

• 2 small avocado sliced
• sriracha sauce
• kewpie mayonnaise
• Furikake seasoning

INSTRUCTIONS

1. Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker. Once the rice is cooked, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.
2. On a baking tray, place the salmon and season with salt and pepper. Put a little bit of oil so it won't stick on the tray. Bake for 8-10 minutes at 400°F. Once cooked, shred the salmon using a fork and set aside.
3. Using an electric mixer, beat the cream cheese until soft and fluffy.
4. In a large bowl, combine the salmon, imitation crab meat, cream cheese, mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 17 minutes at 350°F until the top is lightly browned.
5. Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some Furikake seasoning.
6. To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy

Alternative to try - use rice crackers instead of rice

Kewpie mayonnaise substitute: 1/4C mayo, 1/8t Dijon mustard, 3/8T rice vinegar, 1/8t sugar

Main recipe based on: https://www.pagkaingpinoytv.com/sushi-bake/