Ingredients:

  • 4 cups Cooked Short-Grain Rice
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Granulated Sugar
  • 1/2 teaspoon Salt
  • 3 full sheets Nori (Seaweed Sheets), crumbled
  • 8 oz Imitation Crab Meat (Surimi), flaked or shredded
  • 8 oz Cooked Salmon Fillets, flaked
  • 1/2 cup Japanese Kewpie Mayonnaise
  • 4 oz Cream Cheese, softened
  • 1-2 tablespoons Sriracha or Chili Garlic Sauce
  • 1 teaspoon Soy Sauce (or Tamari)
  • 1 teaspoon Toasted Sesame Oil
  • 1 tablespoon Black and/or White Sesame Seeds
  • 2 tablespoons Thinly sliced Scallions (Optional)
  • Furikake seasoning (Optional Garnish)

Instructions:

  1. Prepare the Rice Seasoning: Combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until the sugar dissolves (do not boil). Whisk this seasoning into the hot, cooked rice. Fold in the crumbled nori sheets until evenly distributed.
  2. Prepare the Vessel: Lightly grease a 9x13 inch baking dish. Press the seasoned rice evenly into the bottom of the dish, creating a firm, compact base. Set aside.
  3. Prepare the Topping Mixture: In a separate bowl, combine the softened cream cheese, mayonnaise, Sriracha, soy sauce, and sesame oil. Whisk until completely smooth and homogenous.
  4. Combine Fillings: Gently fold the flaked salmon and shredded imitation crab into the creamy sauce mixture. Mix only until just combined; avoid overmixing.
  5. Assemble the Bake: Carefully spread the crab/salmon mixture evenly over the rice base, creating a thick top layer.
  6. Final Touches: Sprinkle the top liberally with sesame seeds and optional scallions.
  7. Bake: Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the topping is heated through, bubbling slightly, and the edges are lightly golden brown.
  8. Rest and Serve: Let the bake cool for 5–10 minutes before slicing into squares. Serve warm.