Sushi Bake

1: Rinse sushi rice and cook with 1 cup of water in an instant pot on high pressure for 10 minutes.

2: After cooking, turn off the instant pot and let it sit for 10 minutes, then release any remaining steam.

3: In a bowl, mix rice vinegar, olive oil, sugar, and salt together.

4: Add the mixture to the cooked sushi rice and mix well.

5: In another bowl, combine shredded imitation crab with chopped salmon.

6: Add kewpie mayo, sambal, soy sauce, and cream cheese. Mix until well combined.

7: In a 9x9 glass baking dish, layer the cooked sushi rice at the bottom and top with the fish mixture.

8: Top with furikake or cut-up seaweed sheets and sesame seeds.

9: Bake at 400°F for 15 minutes.

10: Serve as is or on seaweed sheets. Optional: add cucumbers, green onions, avocados.