A delicious and easy sushi bake made with salmon, imitation crab, cream cheese, and seasoned rice. Perfect for gatherings, serving 3-5. It's topped with shredded seaweed and baked for a flavorful dish.
1: Season salmon to preference and airfry at 400°F for 9 minutes.
2: Shred the salmon and combine with the shredded imitation crab.
3: Add cream cheese, Japanese mayo, and sriracha to the salmon mixture and combine well; set aside.
4: Mix 2-3 cups of cooked rice with 2 tablespoons of rice vinegar and pour it into an oven-safe dish, flattening it into an even surface.
5: Top the rice with shredded seaweed or furikake.
6: Spread the salmon mixture evenly on top of the rice and seaweed.
7: Bake at 380°F for 10 minutes and broil for 2-3 minutes if desired.
8: Serve wrapped in seaweed with optional cucumbers and/or avocados.
