Name: Salmon Sushi Bake
Total time: 35 min
Yield: 4 servings
Ingredients: 2 1/2 cups sushi rice, cooked; 3 tbsp rice vinegar; 8 oz salmon, chopped into bite-sized pieces; 8 oz imitation crab, chopped; 4 oz cream cheese, room temperature; 1/3 cup mayonnaise; 2 tbsp sriracha; 1 tbsp soy sauce; 4 tsp furikake; 1/2 cup mayonnaise; 2 tbsp sriracha; 1/2 lime lime, juiced; 1 medium avocado, thinly sliced; 2 sheets nori, cut into squares; to taste scallions, chopped

Estimate, per serving

Cal: 520
Protein: 28.5g
Carbs: 32g
Fat: 32g
Sodium: 890mg
Fiber: 2.5g

Ingredients

sushi ricecooked: 7 1/2 cups
rice vinegar: 9 tbsp
salmonchopped into bite-sized pieces: 24 oz24 oz
imitation crabchopped: 24 oz
cream cheeseroom temperature: 12 oz12 oz
mayonnaise: 0.99 cup
sriracha: 6 tbsp
soy sauce: 3 tbsp
furikake: 12 tsp
mayonnaise: 1 1/2 cup
sriracha: 6 tbsp
limejuiced: 2 lime
avocadothinly sliced: 3 medium
noricut into squares: 6 sheets
scallionschopped: to taste

Method

01Preheat oven to 350°F. Grease an 8x8 square pan with oil.
02Combine cooked sushi rice and rice vinegar in a bowl. Mix well.
03In another bowl, combine salmon, imitation crab, cream cheese, 1/3 cup mayonnaise, 2 tbsp sriracha, and soy sauce. Mix well.
04Transfer rice mixture to prepared pan and press firmly into an even layer.
05Sprinkle 2 tsp furikake over rice. Spread salmon mixture evenly over rice.
06Bake 15 to 20 minutes. Rest 10 minutes.20 min
07Whisk 1/2 cup mayonnaise, 2 tbsp sriracha, and lime juice for spicy mayo.
08Arrange avocado slices on top. Sprinkle with remaining 2 tsp furikake and scallions. Drizzle spicy mayo over.
09Slice into squares. Serve on nori sheets.