My 2nd most viral recipe video

Ingredients

• 2 fillets Salmon Fillets (about 8 oz total, skin removed after cooking)
• 1 teaspoon Salt (for seasoning salmon and rice)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Paprika (smoked paprika optional)
• 1 tablespoon Olive Oil (for coating salmon before cooking)
• 0.5 pound Imitation Crab (shredded into small pieces)
• 4 ounce Cream Cheese (softened)
• 2 tablespoon Japanese Mayonnaise (Kewpie or similar)
• 1 tablespoon Sriracha (plus extra for topping, adjust to heat preference)
• 3 cup Sushi Rice (cooked, cooled)
• 1 tablespoon Mirin (sweet rice wine)
• 1 tablespoon Rice Vinegar (seasoning for rice)
• 4 sheet Nori Sheets (shredded; can use verticake as alternative)
• 2 stalk Scallions (green parts sliced for garnish)
• 1 teaspoon Black Sesame Seeds (for garnish)

Instructions

1. Season the Salmon

   Pat the salmon fillets dry, then rub both sides with salt, black pepper, paprika, and drizzle with olive oil.

   Time: PT5M

2. Cook the Salmon

   Place the seasoned fillets in the air fryer (or preheated oven) at 400°F for 12 minutes, or until opaque and easily flaked.

   Time: PT12M

   Temperature: 400°F

3. Shred the Cooked Salmon

   Remove the skin if present, then use two forks or your hands to break the salmon into bite‑size shreds.

   Time: PT3M

4. Prepare Imitation Crab

   Take the half‑pound of imitation crab, pull apart or chop into small pieces.

   Time: PT3M

5. Make Spicy Mayo Mixture

   In a bowl, combine softened cream cheese, Japanese mayo, and 1 tablespoon of Sriracha. Mix until smooth.

   Time: PT3M

6. Combine Protein and Mayo

   Add the shredded salmon and crab pieces to the spicy mayo mixture. Stir until everything is evenly coated.

   Time: PT2M

7. Season the Sushi Rice

   Place the cooked sushi rice in a large bowl, drizzle with mirin, rice vinegar, and a pinch of salt. Toss gently to coat.

   Time: PT5M

8. Layer the Rice in the Baking Dish

   Evenly spread the seasoned rice across the bottom of the 9x13‑inch baking dish, pressing gently to create a flat layer.

   Time: PT3M

9. Add the Salmon‑Crab Topping

   Spoon the salmon‑crab‑spicy mayo mixture over the rice and spread it into an even layer.

   Time: PT3M

10. Scatter Shredded Nori

    Evenly sprinkle the shredded nori (or verticake) over the top of the mixture.

    Time: PT2M

11. Bake the Sushi Bake

    Place the dish in a preheated oven at 380°F and bake for 10 minutes.

    Time: PT10M

    Temperature: 380°F

12. Broil for a Golden Finish

    Switch the oven to high broil and broil for 3 minutes, watching closely until the top is lightly browned.

    Time: PT3M

    Temperature: high broil

13. Garnish and Serve

    Drizzle additional Sriracha over the top, sprinkle sliced scallions and black sesame seeds. Cut into squares and serve with extra nori sheets if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g