Ingredients:

  • 3 cups Short-grain Japanese rice, cooked
  • 0.25 cup Rice vinegar, unseasoned
  • 2 tbsp Granulated sugar
  • 1 tsp Sea salt
  • 3 tbsp Furikake Japanese rice seasoning
  • 12 oz Imitation crab, shredded or finely chopped
  • 8 oz Cream cheese, softened to room temperature
  • 0.5 cup Kewpie Mayo
  • 1.5 tbsp Sriracha
  • 1 tsp Soy sauce
  • 0.25 cup Scallions, thinly sliced
  • 1 tbsp Toasted sesame seeds
  • 1 pack Roasted Nori sheets

Instructions:

  1. Prepare the seasoned rice base: In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Fold this mixture into the hot, cooked short-grain rice using a slicing motion with a spatula to keep grains intact.
  2. Assemble the base layer: Press the seasoned rice firmly into an even layer at the bottom of a 9x13 inch baking dish. Sprinkle a generous, opaque layer of furikake over the entire surface.
  3. Prepare the seafood filling: In a large glass mixing bowl, beat the softened cream cheese until smooth. Fold in the shredded imitation crab, Kewpie mayo, sriracha, and soy sauce until well combined.
  4. Bake the casserole: Spread the seafood mixture evenly over the rice and furikake layers. Place in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the top is bubbly and slightly golden brown.
  5. Garnish and serve: Remove from the oven and top with sliced scallions and toasted sesame seeds. Serve warm by scooping portions into small sheets of roasted nori.