Season and cook the salmon

• Season the salmon with garlic powder, salt, black pepper and oil.
• Air fry at 400 °F for 9 minutes; cook longer if the salmon is thicker.

Shred the salmon and crab

• Remove the skin from the cooked salmon and shred it.
• Add the shredded salmon to the shredded imitation crab.

Make the salmon mixture

• Add the cream cheese, Japanese mayonnaise and sriracha.
• Combine well and set aside.

Prepare the rice base

• Combine the cooked rice with the rice vinegar and mix well.
• Pour the rice into an oven-safe dish and flatten it into an even surface.

Layer the toppings

• Top the rice with shredded seaweed or furikake.
• Spread the salmon mixture evenly over the rice and seaweed.

Bake

• Bake at 380 °F for 10 minutes.
• Broil for 2 to 3 minutes if desired.

Garnish and serve

• Drizzle sriracha over the bake.
• Top with sliced scallion and sesame seeds.
• Serve wrapped in seaweed, with cucumber and/or avocado if desired.