Spicy Salmon Sushi Bake

, 55 min, Serves 8

Sushi rice topped with a creamy spicy salmon-and-crab mixture, baked and broiled, then scooped into nori with avocado and spicy mayo.

prepPreheat oven to 425°F / 220°C
prepSpray 9×9 in / 23×23 cm baking pan with nonstick spray
prepLine pan with parchment paper
300 g sushi rice, rinsed	Soak rice 15 min, simmer 20 min, rest 10 min	Fold in vinegar, cool to room temp	Press into pan, sprinkle furikake	Spread salmon over rice	Bake 425°F / 220°C, 10-15 min; broil	Cool 10 min, drizzle sauces	Top with avocado, cucumber, seeds; serve with nori
475 ml water
60 ml lite seasoned rice vinegar
2 tbsp furikake
25 g green onions, sliced thin (for the salmon mixture)	Combine onions, soy, sriracha, cream cheese, mayo	Fold in salmon & crab, chill
2 tbsp soy sauce or tamari (for the salmon mixture)
2 tbsp sriracha (for the salmon mixture)
85 g cream cheese, softened
75 g Kewpie mayo (for the salmon mixture)
225 g salmon filet, skin removed, cut in 1 cm pieces
225 g imitation crab meat, shredded
60 ml soy sauce (for the unagi sauce)	Simmer soy, mirin, sake, sugar 5 min
60 ml mirin
2 tbsp sake
1 1/2 tbsp white granulated sugar
110 g Kewpie mayo (for the spicy mayo)	Whisk mayo, sriracha, lime, salt; chill
2 tbsp sriracha (for the spicy mayo)
1 tsp fresh lime juice
1/4 tsp salt
avocado, sliced thin
English cucumber, sliced thin
green onion, sliced thin (for topping)
sesame seeds, black and white, toasted
nori sheets, cut into small squares

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