Salmon Sushi Bake

Ingredients

sushi ricecooked

7 1/2 cups

rice vinegar

9 tbsp

salmonchopped into bite-sized pieces

Pescatarianking oyster mushrooms torn into bite-sized piecessear until golden for depth

24 oz24 oz

imitation crabchopped

24 oz

cream cheeseroom temperature

Veganblended firm tofu drainedblend with lemon juice and olive oil for creaminess

12 oz12 oz

mayonnaise

0.99 cup

sriracha

6 tbsp

soy sauce

Soy-freecoconut aminosreduce sriracha slightly as aminos are sweeter

3 tbsp3 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

1. 01Preheat oven to 350°F. Grease an 8x8 square pan with oil.
2. 02Combine cooked sushi rice and rice vinegar in a bowl. Mix well.
3. 03In another bowl, combine salmon, imitation crab, cream cheese, 1/3 cup mayonnaise, 2 tbsp sriracha, and soy sauce. Mix well.
4. 04Transfer rice mixture to prepared pan and press firmly into an even layer.
5. 05Sprinkle 2 tsp furikake over rice. Spread salmon mixture evenly over rice.
6. 06Bake 15 to 20 minutes. Rest 10 minutes.20 min
7. 07Whisk 1/2 cup mayonnaise, 2 tbsp sriracha, and lime juice for spicy mayo.
8. 08Arrange avocado slices on top. Sprinkle with remaining 2 tsp furikake and scallions. Drizzle spicy mayo over.
9. 09Slice into squares. Serve on nori sheets.