Ingredients
For the Rice Layer:
- 3 cups sushi rice sushi rice preferred, jasmine rice works fine
- a few splashes rice vinegar
- a few splashes mirin
- a few splashes soy sauce or salt to taste
- Furikake seasoning generous amount
For the Crab Topping:
- 1 ½ lb imitation crab or substitute 1 lb cooked salmon + ½ lb crab
- 4 oz cream cheese softened
- ⅓ cup Kewpie mayo regular mayo works too
- Sriracha to taste
For Serving:
- seaweed chips or sheets crispy
- spicy mayo
- scallions
- black sesame seeds
- avocado sliced or cubed
- carrots julienned
- cucumber julienned
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Method Start Cooking
- Preheat oven to 380°F.
- Spread cooked rice into the bottom of a 9x13 baking dish and press flat.
- Splash rice wine vinegar, mirin, and soy sauce over the rice and mix gently to combine.
- Sprinkle furikake seasoning generously over the top of the rice layer.
- In a bowl, mix together imitation crab, softened cream cheese, Kewpie mayo, and sriracha until well combined. A hand mixer works great for this.
- Spread the crab mixture evenly over the rice layer.
- Bake at 380°F for 10 minutes, then broil for 3 minutes until the top is golden.
- Remove from oven and top with spicy mayo, scallions, and black sesame seeds if desired.
- Serve by scooping onto crispy seaweed sheets and topping with avocado, julienned carrots, and cucumber.
Nutrition
Video
Notes
- Sushi rice will stick together better than jasmine rice, but jasmine rice works just fine and is what Stephanie used.
- Kewpie mayo has a richer, slightly sweeter flavor than regular mayo and is worth seeking out — but regular mayo is a perfectly good substitute.
- Don't skip the furikake — it is what gives the rice layer that signature sushi flavor.
- Seaweed sheets and seaweed snack chips both work for serving. Stephanie used both sea salt and teriyaki flavored seaweed chips.
- This recipe is easily adaptable — sub in cooked salmon for part of the crab if your family likes it.
- Kewpie mayo has a richer, slightly sweeter flavor than regular mayo and is worth seeking out — but regular mayo is a perfectly good substitute.
- Don't skip the furikake — it is what gives the rice layer that signature sushi flavor.
- Seaweed sheets and seaweed snack chips both work for serving. Stephanie used both sea salt and teriyaki flavored seaweed chips.
- This recipe is easily adaptable — sub in cooked salmon for part of the crab if your family likes it.
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