Ingredients:

  • 400 g Japanese short-grain sushi rice
  • 530 ml cold water
  • 45 ml unseasoned rice vinegar
  • 25 g granulated sugar
  • 6 g fine sea salt
  • 225 g imitation crab sticks (surimi), shredded or finely chopped
  • 115 g cream cheese, softened to room temperature
  • 45 g Kewpie mayonnaise
  • 15 g sriracha
  • 5 g wasabi paste (optional)
  • 2 green onions (20 g), thinly sliced
  • 1 medium ripe avocado (140 g), sliced just before serving
  • 30 g Kewpie mayonnaise mixed with 5 g sriracha, for drizzling
  • 6 g toasted sesame seeds
  • 2 nori sheets (6 g), cut into thin strips

Instructions:

  1. Rinse the rice in a fine-mesh strainer under cold running water, swirling with your hand, until the water runs mostly clear (3 to 4 changes).
  2. Drain the rice for 15 to 20 minutes.
  3. Combine the drained rice and 530 ml water in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let the rice rest, covered, for 10 minutes.
  5. While the rice rests, warm the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt dissolve. Do not let it boil.
  6. Transfer the hot rice to a large, wide bowl. Drizzle the seasoning evenly over the rice, then fold with a rice paddle or flat spatula using a slicing motion. Do not stir.
  7. Fan the rice gently with a piece of cardboard or a plate for about 20 minutes, folding occasionally, until it reaches room temperature. The grains should look glossy and separate, with no pooled liquid.
  8. Press the shredded imitation crab between paper towels to remove excess moisture.
  9. In a medium bowl, beat the softened cream cheese until completely smooth, with no lumps.
  10. Add 45 g Kewpie mayonnaise, the sriracha, and the wasabi (if using). Mix until glossy.
  11. Add the crab and green onions and fold until every strand is coated. Taste and add more sriracha or wasabi if you like more heat.
  12. Heat the oven to 400°F (200°C) with the rack in the upper-middle position. Lightly grease an 8x8-inch baking dish.
  13. Spread the cooled rice into the dish in an even layer about 1 inch (2.5 cm) thick. Press firmly with wet hands or the back of a spatula so the base is compact and level.
  14. Spread the crab mixture over the rice in an even layer, going right to the edges.
  15. Bake for 10 minutes, until the edges bubble and the center feels set when you gently tap the dish.
  16. Switch the oven to broil on high and broil for 2 to 3 minutes, watching closely. Remove when the top shows mahogany-spotted patches, not black edges.
  17. Drizzle the 30 g Kewpie mayonnaise and sriracha mixture over the top. Add the sliced avocado, nori strips, and sesame seeds.
  18. Rest the bake for 5 minutes so the rice firms up. Cut into 4 portions with a sharp knife dipped in water between cuts.