Ingredients

• 1.5 pounds salmon filet
• 1.5 teaspoons kosher salt
• 0.25 teaspoons pepper
• 0.5 teaspoons lemon pepper
• 0.25 teaspoons garlic powder
• 0.25 teaspoons paprika
• 2 teaspoons olive oil
• 2 cups sushi rice
• 2.75 cups water
• 2 teaspoons rice vinegar
• 8 ounces imitation crab
• 8 ounces cream cheese
• 1 cup mayonnaise
• 3 tablespoons Sriracha , plus more to taste
• 2 teaspoons soy sauce
• 3 large sheets nori
• 2 teaspoons furikake
• 2 teaspoons everything bagel seasoning
• 2 teaspoons lime juice
• 2 greens onions , or more to taste
• 1 avocado

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment or foil.
2. 2 Place salmon on the baking sheet; sprinkle with 1/2 teaspoon salt, pepper, lemon pepper, garlic powder, and paprika. Drizzle oil over salmon.
3. 3 Bake in the preheated oven until salmon just starts to flake easily with a fork, 10 to 12 minutes. Let cool slightly before breaking up into small pieces. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Meanwhile, combine rice, water, and remaining salt in a sauce pan. Bring to a boil, stir once, reduce heat to low, and cover. Cook until liquid is absorbed and rice is tender, 12 to 14 minutes. Transfer to a large bowl and fluff with a fork. Stir in rice vinegar and let cool.
5. 5 When salmon is cooled, add it to a bowl with crab, cream cheese, 1/2 cup mayonnaise, 1 1/2 tablespoons Sriracha, and soy sauce, and stir to combine.
6. 6 Lightly grease a 9x13-inch baking dish; add rice and press into an even layer. Crush nori sheets over rice and sprinkle with furikake. Spread salmon mixture over seaweed; sprinkle evenly with everything seasoning.
7. 7 Bake at 400 degrees F (200 degrees C) until browned around the edges, about 25 minutes.
8. 8 Stir remaining 1/2 cup mayonnaise, remaining 1 1/2 tablespoons Sriracha, and lime juice together. Drizzle over casserole before serving; top with green onions and avocado.

Nutrition per serving