Sushi Bake

Salmon ingredients:

1 air fried Salmon

Salmon seasoning:

1/2 tbsp brown sugar

Salt

Pepper

Thyme

Rice ingredients

1 cup washed and cooked Sushi grade rice (I use Kona Rose)

2 tsp of mirin

1 tbsp of rice vinegar

Sushi topping:

Salmon cooked

Imitation crab chopped

2 tbsp Green onion

1/4 cup to 1/2 cup KewPie Mayo

2 tbsp Siracha

1/4 cup masago (I get at Asian store) (optional)

Toppings:

Spicy Mayo (siracha and kewpie mayo)

Eel Sauce (1:1:1 ratio of sugar: mirin: soy sauce boiled on stove until thick syrup forms)

Siracha

Furkake

1. Wash rice then cook how you Normally would. I use a pressure cooker. I cook mine for 3 mins on high then natural release 10 mins before releasing pressure.

2. Add in rice seasoning and fold it in.

3. Spray 9X9 pan down with cooking spray, I also line with parchment for easy cleanup.

4. Press rice down in container.

1. Season salmon and preheat air fryer to 400 for 3 mins. Bake 1 side 7 mins and other side 10 mins if using a basket model.

2. Put salmon, chopped crab, green onion, cream cheese, Mayo, Siracha and masago into container and mix till well combined.

3. Press into Pan and top with furkake first, Siracha, eel Sauce and spicy Mayo.

4. Bake at 325 degrees for 15 minutes. Served with seaweed or just eat with chopsticks or fork.