\recipe{Sushi Bake}[Preheat oven to \cunum{400}{F}, get out 8$\times$8/9$\times$9]
\serves{8}
\preptime{\cutext{45}{min}}
\cooktime{\cutext{10}{min}}

\begin{step}
	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon
	olive oil
	\SnP
	garlic powder
\method
	Season salmon with seasonings\\
	Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F}
\end{step}

\begin{step}
	\cutext{2--3}{cup} cooked rice
	\cutext{2}{EL} rice vinegar
\method
	Cook up some rice, season with rice vinegar
\end{step}

\begin{step}
	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab
	
\method
	Add to large bowl, shred, and cut into bite-size pieces\\
	Add cooked salmon \& shred
\end{step}

\begin{step}
	\cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese
	\cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)}
	\cutext{1}{EL} siracha
\method
	Add to bowl \& mix\\
	Preheat oven to \cunum{380}{F}
\end{step}

\begin{step}
	cooked rice
	seafood mixture
	(optional) seaweed/furikake
\method
	Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\
	Bake in oven at \cunum{380}{F} for \cunum{10}{min}
\end{step}

\begin{step}
	siracha
	mayo
	(optional) scallions
	(optional) sesame seeds
\method	
	Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\
	Scoop with seaweed or crackers, better warm but still good cold.
\end{step}