VR Cookbook

DIRECTIONS

1.Prepare the Salmon Season the salmon with your preferred seasoning. (Suggested: garlic powder, salt, and black pepper.) 2. Cook the salmon in an air fryer at 400°F for about 10 minutes or until fully cooked. 3. 4.Mix the Seafood 5.Shred the cooked salmon into small pieces. Add it to the shredded imitation crab in a large bowl. 6. 7.Make the Seafood Mixture Add the cream cheese, mayo, and sriracha to the seafood. 8. Mix everything together until well combined. Set this mixture aside. 9. 10.Prepare the Rice Base In a separate bowl, combine the cooked rice with the rice vinegar. Mix well. 11. Spread the rice evenly into an oven-safe dish, pressing it down lightly to flatten. 12. 13.Add the Toppings Sprinkle furikake or layer shredded seaweed over the rice. 14. Spread the seafood mixture evenly on top of the rice and seaweed layer. 15. 16.Bake Bake in a preheated oven at 380°F for 10 minutes. (Optional: Broil for an additional 2-3 minutes for a slightly crispy top.) 17. 18.Serve

Sushi Bake Recipe by Leticia Jaquez

INGREDIENTS

1/2 lb salmon (seasoned to your preference; suggested: garlic powder, salt, and black pepper) 1/2 lb imitation crab (shredded and cut into smaller pieces) 3 oz cream cheese 1/4 cup Japanese mayo (or regular mayo) 1 tablespoon sriracha 2-3 cups cooked sushi rice 2 tablespoons rice vinegar Furikake

Cut into portions and serve wrapped in seaweed sheets for an easy, sushi-like experience. 19.