Salmon & Crab Sushi Bake

Rice Base:

• 4 cups short-grain rice

• Equal parts water (swap 1 cup with bone broth, optional)

• ¼ cup rice vinegar

• 2 tbsp sugar

• 1 tsp salt

• Furikake (for topping)

Salmon:

• Salmon fillets

• Graza olive oil

• Kinder’s “The Blend” seasoning

• Garlic powder

• Onion powder

• Paprika

• Chili flakes

→ Rub in seasonings and bake at 400°F for 15 minutes

Crab & Salmon Mix:

• 8 oz imitation crab, shredded

• 2–3 cooked salmon fillets, flaked

• 6 oz cream cheese, softened

• ⅔ cup Kewpie mayo

• 2½ tbsp sriracha (or to taste)

• 1 cup green onions, finely sliced

• 1 cup spinach (optional)

• Optional: dash of soy sauce or squeeze of lemon

To Assemble:

1. Mix vinegar, sugar, and salt. Pour over cooked rice in your baking dish and mix well. Press rice down and top with furikake.

2. In a separate bowl, mix crab, salmon, cream cheese, Kewpie, sriracha, and greens.

3. Spread the mixture over the rice, drizzle with extra Kewpie and sriracha in a zig-zag pattern.

4. Bake at 375°F for 10 minutes. Serve warm!

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