Ingredients:

  • 2 cups short-grain Sushi Rice (rinsed)
  • 2 cups Water (for rice)
  • 4 Tbsp Rice Vinegar
  • 2 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 12 oz Imitation Crab Flakes (or cooked salmon/shrimp)
  • 8 oz Cream Cheese, softened
  • 1/2 cup Mayonnaise (Kewpie preferred)
  • 1-3 Tbsp Sriracha or Chili Garlic Sauce (to taste)
  • 1 Tbsp Low Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 cup Shredded Monterey Jack or Mozzarella Cheese
  • 1 Tbsp Black or White Sesame Seeds
  • 2 Tbsp Furikake seasoning
  • 1/4 cup Green Onions, thinly sliced
  • 2 Nori Seaweed Sheets, cut into small strips

Instructions:

  1. Cook the sushi rice according to package directions (or in a rice cooker).
  2. While the rice is hot, gently fold in the rice vinegar, sugar, and salt mixture until evenly distributed. Set aside to cool slightly.
  3. In a separate bowl, combine the softened cream cheese, mayonnaise, Sriracha, soy sauce, and sesame oil until smooth and uniform.
  4. Fold the imitation crab flakes (or alternative seafood) into the creamy sauce mixture until everything is thoroughly coated.
  5. Press about two-thirds of the seasoned rice evenly into the bottom of a prepared 9x13 inch baking dish.
  6. Carefully spread the entire crab/cream cheese mixture evenly over the layer of rice.
  7. Gently spread the remaining one-third of the seasoned rice over the filling layer, creating a smooth top surface.
  8. Sprinkle the shredded cheese evenly over the top layer of rice.
  9. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown at the edges.
  10. Remove from the oven. Immediately sprinkle with sesame seeds, Furikake, and sliced green onions. Let rest for 5 minutes before scooping and serving with nori strips.