Creamy Salmon Bake with Crispy Rice Disks

1. Rinse the sushi rice in cold water until the water runs mostly clear. Add 2 cups of rice and 3 cups of water to a rice cooker and cook until fluffy.

2. While the rice cooks, combine ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a cup and microwave for 20 seconds to dissolve the sugar and salt. Cool slightly.

3. Once the rice is done, fold in the seasoning mixture while the rice is still warm. Set aside to cool slightly.

4. Spread the rice evenly across a parchment-lined plate or tray, pressing it down into a layer about ½ inch thick. Brush with sesame oil.

5. Freeze for 1 hour, then cut out round or square rice disks with a shape cutter and arrange on a parchment-lined tray.

6. Preheat air fryer to 400°F. Spray rice disks with oil and air fry for 10–12 minutes, flipping halfway, or deep-fry in oil at 350°F for 2–3 minutes on each side until golden and crispy.

7. Preheat the air fryer to 400°F. Pat dry and season salmon with salt and oil, then air fry for 10–12 minutes until cooked through.

8. Flake cooked salmon in a bowl and mix with cream cheese, Japanese mayo, soy sauce, sliced green onions, and chopped imitation crab sticks until smooth.

9. Spread salmon mixture in a baking dish and bake at 400°F for 15–18 minutes until warm and bubbling, then broil for 1-2 minutes for a browned top.

10. Whisk together Japanese mayo, sugar, rice vinegar, and sesame oil to make spicy mayo drizzle.

11. Serve the salmon bake with spicy mayo drizzle, garnished with furikake and green onions, alongside crispy rice disks.