Creamy Sushi Bake

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Combine 400g rinsed sushi rice and 600ml water in a rice cooker or medium heavy-bottomed pot and cook until done.
3. Transfer the cooked rice to a bowl and drizzle with 45ml rice vinegar, 12g honey, and 3g salt; use a folding motion to incorporate the seasoning until glossy.
4. Press the seasoned rice firmly into the bottom of an 8x8 inch (20x20cm) baking dish to create an even, compact layer.
5. In a large mixing bowl, combine 225g finely chopped imitation crab and 225g diced salmon cubes.
6. Fold in 60g light Kewpie mayo, 30g Sriracha, 15g low-sodium soy sauce, and 8g furikake until the seafood is evenly coated.
7. Spread the seafood mixture evenly over the rice layer and smooth the top with a spatula.
8. Bake for 15–20 minutes until the edges are bubbling.
9. Switch the oven to the broiler for 2–3 minutes until the top develops a dark golden crust, ensuring the salmon reaches an internal temperature of 145°F (63°C).
10. Remove from the oven and immediately garnish with 30g sliced green onions and 5g toasted sesame seeds.
11. Cut 20g roasted nori sheets into small rectangles and serve alongside the bake for scooping.