Step 1

Rinse the jasmine rice under cold water until the water runs clear.

Step 2

In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and sauté for 1-2 minutes, stirring constantly, until the rice is coated in butter and begins to toast slightly.

Step 3

Add 2 cups of water to the saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.

Step 4

In a small bowl, mix the rice vinegar, sugar, and 1/2 teaspoon salt until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Step 5

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 6

In a mixing bowl, combine the softened cream cheese, mayonnaise, and sriracha sauce. Flake the smoked salmon into the mixture and stir until well combined.

Step 7

Spread the cooled rice evenly onto the prepared baking sheet.

Step 8

Spread the smoked salmon mixture over the rice layer, covering it evenly.

Step 9

Dollop spoonfuls of the prepared imitation crab salad over the smoked salmon and rice mixture.

Step 10

Bake in the preheated oven for 10-12 minutes, or until heated through.

Step 11

Remove the sheet pan from the oven and let it cool slightly.

Step 12

Once cooled, cut the smoked salmon and rice bake into squares and transfer them onto a serving plate.

Step 13

Top each square with a spoonful of imitation crab salad, a drizzle of wasabi sauce, a slice of avocado, pickled red onion, pickled ginger carrots, and a sprinkle of furikake seasoning.

Step 14

Finish by drizzling yum yum sauce over the top of each serving.

Step 15

Serve and enjoy your delicious Smoked Salmon and Rice Sheet Pan "Sushi" Bites, fully loaded with flavors and toppings!