Ingredients:

  • 1 ½ cups Short Grain Sushi Rice (uncooked)
  • 1 ¾ cups Water
  • 3 Tbsp Rice Vinegar
  • 1 Tbsp Granulated Sugar
  • ½ tsp Fine Sea Salt
  • 8 oz Imitation Crab Meat (Surimi) OR Cooked Salmon/Tuna, flaked
  • ½ cup Mayonnaise (Japanese Kewpie preferred)
  • 1–3 Tbsp Sriracha or Gochujang (to taste)
  • 4 oz Cream Cheese, softened
  • 1 tsp Soy Sauce (or Tamari)
  • ½ tsp Toasted Sesame Oil
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Black Sesame Seeds
  • 2 sheets Nori Sheets, crumbled/cut thinly
  • 2 Tbsp Thinly sliced Green Onion (optional garnish)

Instructions:

  1. Rinse the sushi rice thoroughly under cold water until the water runs clear. Cook according to package directions or standard rice cooker instructions.
  2. While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Do not boil.
  3. Transfer the hot cooked rice to a large bowl. Drizzle the seasoning evenly over the rice. Fold gently with a cutting motion until fully incorporated. Let cool slightly.
  4. Lightly grease an 8x8 inch or 9x9 inch baking dish. Press the seasoned rice evenly into the bottom of the dish, ensuring a compact, flat layer.
  5. In a separate bowl, combine the flaked crab/fish, softened cream cheese, mayonnaise, sriracha, soy sauce, and sesame oil. Mix well until everything is evenly coated and creamy.
  6. Spoon the topping mixture evenly over the cooled rice base. Smooth the surface gently with the back of a spoon.
  7. Sprinkle the Panko breadcrumbs evenly over the creamy layer. Scatter with black sesame seeds.
  8. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the topping is piping hot throughout and the edges of the Panko are golden brown.
  9. Remove from the oven. Immediately scatter with crumbled nori and sliced green onion (if using). Allow to rest for 5–10 minutes before serving with pickled cucumbers or eel sauce.