Ingredients
Sushi Rice Layer
2 cups cooked Japanese short-grain rice
2 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
Seafood Layer
8 oz (225 g) imitation crab or cooked shrimp, chopped
4 oz (115 g) cream cheese, softened
¼ cup Japanese mayonnaise (Kewpie preferred)
1 tablespoon sriracha (adjust to taste)
1 teaspoon soy sauce
Topping & Finish
2 tablespoons furikake seasoning
1 tablespoon sesame oil (optional)
Sliced green onions
Nori sheets, for serving
Instructions
1. Prepare the Rice
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Mix warm rice with rice vinegar, sugar, and salt until well combined.
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Spread evenly into a greased baking dish and gently press down.
2. Make the Seafood Mixture
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In a bowl, combine crab or shrimp, cream cheese, mayo, sriracha, and soy sauce.
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Mix until creamy and evenly blended.
3. Assemble
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Spread the seafood mixture evenly over the rice.
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Sprinkle furikake across the top and drizzle lightly with sesame oil if using.
4. Bake
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Bake at 375°F (190°C) for 18–20 minutes, until heated through and lightly bubbly.
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Optional: Broil for 1–2 minutes for a lightly golden top.
5. Serve
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Garnish with green onions.
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Scoop onto nori sheets or enjoy with cucumber slices.
Notes
Protein swap: Use salmon, tuna, or scallops (fully cooked).
Extra spice: Add chili crisp or extra sriracha.
Crispy top: Sprinkle panko before baking for texture.
Make ahead: Assemble up to 1 day ahead; bake before serving.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 420