# Components:
→ Seafood
01 - 14 oz skinless salmon fillet, cooked and flaked
02 - 4 oz imitation crab sticks, shredded (optional)
→ Rice
03 - 2 cups sushi rice, uncooked
04 - 2 1/2 cups water
05 - 3 tbsp rice vinegar
06 - 1 tbsp sugar
07 - 1 tsp salt
→ Creamy Sauce
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
10 - 2 tbsp Sriracha or chili sauce (adjust to taste)
11 - 1 tbsp soy sauce
→ Toppings
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1 tbsp toasted sesame seeds
14 - 2 scallion stalks, finely sliced
15 - 1 sheet nori, cut into small strips or nori snack packs
16 - Optional: sliced avocado, cucumber, pickled ginger
# Directions:
01 - Preheat oven to 400°F.
02 - Rinse sushi rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let steam covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold seasoning into cooked rice. Spread rice evenly in a greased 9x13-inch baking dish.
04 - In a mixing bowl, combine flaked salmon, imitation crab (if using), cream cheese, mayonnaise, Sriracha, and soy sauce. Mix until creamy and well combined.
05 - Spread seafood mixture evenly over the rice layer. Top with shredded mozzarella cheese.
06 - Bake for 20 to 25 minutes, or until cheese is golden and bubbly.
07 - Garnish with toasted sesame seeds, scallions, and nori strips. Serve warm, optionally accompanied by sliced avocado, cucumber, and pickled ginger.
