# What You'll Need:
→ Sushi Rice
01 - 2 cups uncooked sushi rice
02 - 2 tablespoons rice vinegar
03 - 1 tablespoon white sugar
04 - 1/2 teaspoon salt
→ Seafood & Filling
05 - 8 ounces salmon fillet, cooked and shredded
06 - 10 ounces imitation crab sticks
07 - 4 ounces cream cheese, softened
08 - 1/3 cup Sriracha mayonnaise
09 - Salt and pepper to taste
→ Toppings & Assembly
10 - Furikake seasoning to taste
11 - Sesame seeds for topping
12 - 1/4 cup chopped green onion
13 - Seaweed snack sheets for serving
# Directions:
01 - Cook sushi rice according to package instructions.
02 - In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for 30 seconds until dissolved. Pour mixture over cooked rice and gently fold together. Allow to cool slightly.
03 - Preheat oven to 400°F. Lightly grease a 9x9-inch or 9x13-inch baking dish.
04 - Season salmon fillet with salt and pepper. Cook in air fryer at 400°F for 10-12 minutes or bake at 375°F for 15-17 minutes until fully cooked. Cool slightly and shred with fork.
05 - In a large bowl, shred imitation crab. Add cooked salmon, softened cream cheese, and Sriracha mayonnaise. Mix until smooth and fully combined.
06 - Spread seasoned rice evenly into prepared baking dish and gently press down. Sprinkle generously with furikake seasoning.
07 - Evenly spread salmon-crab mixture over rice. Smooth the surface and gently press to distribute uniformly.
08 - Bake for 10-15 minutes until heated through and slightly golden on top.
09 - Remove from oven. Drizzle with additional Sriracha mayonnaise and sprinkle with additional furikake, sesame seeds, and chopped green onions.
10 - Scoop a portion of sushi bake and wrap with seaweed snack sheet. Serve warm.
