Ingredients:

  • 3 cups cooked short-grain sushi rice, warm
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 3 tbsp furikake rice seasoning
  • 8 oz imitation crab, shredded or finely chopped
  • 8 oz fresh salmon, cooked and flaked
  • 0.5 cup Japanese mayo (Kewpie)
  • 4 oz cream cheese, softened
  • 1 tbsp sriracha
  • 1 tsp soy sauce
  • 2 tbsp unagi sauce (eel sauce)
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 2 packs roasted seaweed snacks (nori sheets)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, season the warm cooked sushi rice with rice vinegar, granulated sugar, and salt. Mix gently to combine.
  2. Press the seasoned rice firmly and evenly into the bottom of a 9x13 inch baking dish. Sprinkle a thick, even layer of furikake over the rice to create a seasoned barrier.
  3. In a separate mixing bowl, combine the shredded imitation crab, flaked salmon, softened cream cheese, Kewpie mayo, sriracha, and soy sauce. Mix until the proteins are fully emulsified in the sauce.
  4. Spread the protein mixture evenly over the rice and furikake layer. Bake for 20 minutes, or until the top is bubbling. For extra char, broil for the last 1 minute, watching carefully.
  5. Drizzle with unagi sauce and extra sriracha. Top with sliced green onions and fresh diced avocado. Serve warm by scooping into roasted nori sheets.