Ingredients:

  • 3 cups Short-grain Japanese rice, cooked
  • 3 tbsp Rice vinegar
  • 1 tbsp Granulated sugar
  • 1 tsp Kosher salt
  • 2 tbsp Furikake Japanese rice seasoning
  • 1 lb Fresh salmon fillet, skin removed
  • 8 oz Imitation crab (surimi), finely chopped
  • 0.5 cup Kewpie mayonnaise
  • 2 tbsp Sriracha
  • 4 oz Cream cheese, softened
  • 1 tbsp Soy sauce
  • 1 tsp Toasted sesame oil
  • 1 small English cucumber, julienned
  • 1 Avocado, thinly sliced
  • 2 tbsp Unagi sauce (Eel sauce)
  • 1 pack Roasted Nori seaweed sheets
  • 2 Green onions, sliced
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Cook the rice and immediately fold in the rice vinegar, sugar, and salt while it's still steaming. Note: Hot rice absorbs the seasoning better.
  2. Press the seasoned rice into an even layer in a 9x13 baking dish until the surface is flat and compressed. Sprinkle 1 tbsp of furikake evenly over the rice layer.
  3. Roast or sear the salmon until it just begins to flake with a fork.
  4. In a bowl, mix the flaked salmon, chopped imitation crab, Kewpie mayo, sriracha, cream cheese, soy sauce, and sesame oil.
  5. Spread the seafood mixture over the rice until completely covered from edge to edge. Top with the remaining furikake and a drizzle of extra sriracha or mayo if you like it spicy.
  6. Bake at 400°F (200°C) for 15 minutes, then broiler for 2 to 3 mins until the top is bubbling and golden brown.
  7. Remove from oven and let it sit for 5 minutes until the structure sets slightly. Drizzle with unagi sauce and top with fresh cucumber, avocado, green onions, and sesame seeds.