#sushibake

Second attempt at the viral sushi bake and I think it came out better. This recipe is for one serving:

1 filet salmon (roughly 4-5 oz) steamed 4 minutes on med heat then flaked into sauce

1/2 cup brown rice rinsed and cooked with 3/4 cup water for 23 minutes on high in the instant pot plus 10 minutes with the lid on to naturally release pressure

Sauce: 2-3 tbsp kewpie mayo, 1/2 tsp siracha, 1/2 tsp sesame oil, 1 tsp soy sauce

Rice: 1 1/2 tsp rice vinegar, pinch of salt

I spread the salmon mixture on top then baked it for 5 minutes at 400 degrees F

This Sushi Bake hybrid combines the flavors of traditional sushi with the comfort of a baked casserole, creating a delightful fusion dish.

Ingredients: 2 cups sushi rice. 1 lb imitation crab meat. 1/2 cup mayonnaise. 2 tbsp sriracha sauce. 1 cup cream cheese. 1/4 cup sliced green onions. 1/4 cup chopped cucumber. 1/4 cup chopped avocado. Nori seaweed sheets.

Instructions: Warm the oven up to 175F 350C. Follow the directions on the package to cook the sushi rice. Put fake crab meat, mayonnaise, and sriracha sauce in a bowl and mix them together. In a baking dish, spread out the cooked sushi rice in a thin layer. Put the crab mix on top of the rice. Add dollops of cream cheese on top of the crab. Put cucumber, avocado, green onions, and more avocado on top of the cream cheese! Put Nori seaweed sheets on top of the food. Place in an oven that has already been heated for 20 to 25 minutes, or until fully heated. After baking, let it cool down a bit before cutting it into squares. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes