Directions
- 1Season salmon with garlic powder, salt, and black pepper. Airfry at 400F for 9 minutes.
- 2Shred the cooked salmon and add it to the shredded imitation crab.
- 3Add cream cheese, Japanese mayo, and sriracha to the crab and salmon mixture. Combine well and set aside.
- 4Combine cooked rice with rice vinegar. Mix well and pour into an oven-safe dish. Flatten the rice to create an even surface.
- 5Top the rice with shredded seaweed or furikake.
- 6Top the rice and seaweed with the salmon mixture, spreading it evenly.
- 7Bake at 380F for 10 minutes (broil for 2-3 minutes optional).
- 8Drizzle with sriracha and spicy mayo.
- 9Garnish with scallion and sesame seeds.
Ingredients
- 0.5 lb salmon
- 0 garlic powder
- 0 salt
- 0 black pepper
- 0 oil
- 0.5 lb imitation crab
- 3 oz cream cheese
- 0.25 cup Japanese mayo
- 1 tbsp sriracha
- 2 cups cooked rice
- 2 tbsp rice vinegar
- 3 sheets Furikake / shredded seaweed
- 0 scallion
- 0 sesame seeds
Equipment
air fryeroven safe dish
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