Ingredients:

  • 3 cups cooked short-grain sushi rice
  • 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 2 tbsp furikake
  • 8 oz imitation crab, shredded
  • 8 oz cooked salmon, flaked
  • 0.5 cup Kewpie mayo
  • 4 oz cream cheese, softened
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil
  • 1 avocado, thinly sliced
  • 0.5 English cucumber, julienned
  • 2 packs roasted nori sheets

Instructions:

  1. While the rice is still steaming hot, fold in the rice vinegar, sugar, and salt using a slicing motion with a spatula.
  2. Press the seasoned rice firmly into an even layer at the bottom of a 9x13 inch baking dish.
  3. Sprinkle a generous, even coating of furikake over the top of the rice layer.
  4. In a medium mixing bowl, combine shredded imitation crab, flaked salmon, softened cream cheese, Kewpie mayo, sriracha, and sesame oil until fully incorporated.
  5. Spread the seafood mixture evenly over the rice layer and bake at 400°F (200°C) for 15 minutes, or until the top is golden and bubbling.
  6. Top with sliced avocado and cucumber. Serve by scooping the bake into small pieces of roasted nori.