Rinse the rice, then cook according to the package directions. While the rice is cooking, microwave the rice vinegar, sugar, and salt (or heat up in a small sauce pan over low heat) until the sugar and salt dissolve.
Add the salmon, crab if using, and Bachan’s Japanese Spicy Mayo to a bowl and mix well.
When the rice is cooked, transfer to a bowl and sprinkle on the vinegar mix. Cut and fold to incorporate the vinegar into the hot rice.
Spread the sushi rice into an oven safe baking dish. Top with half of the furikake and then the salmon mix. Finish with the remaining furikake.
Bake for 20 minutes, or until the top of the sushi bake begins to brown and is warmed through.
Finish by garnishing with extra Bachan's Japanese Spicy Mayo, the diced avocado and thinly sliced green onions. Enjoy with roasted seaweed.
ingredients
•1 cup short grain Japanese rice •1/4 cup rice vinegar •1 tsp sugar •1 tsp salt •1 lb cooked, flaked salmon •1/2 cup shredded, chopped imitation crab •1 cup Bachan’s Japanese Spicy Mayo, plus extra to top •1/4 cup furikake •1 avocado, diced •1/4 cup thinly sliced green onions •roasted seaweed, to serve
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