Ingredients

Cooking spray

3 1/2 cups cooked sushi rice

1 tablespoon plus 1 1/2 teaspoons unseasoned rice vinegar

1 tablespoon granulated sugar

1 1/2 teaspoons kosher salt

2 tablespoons canola oil

1 1/2 ounces cream cheese (about 3 tablespoons), room temperature

2 tablespoons kewpie mayonnaise, plus more for drizzling

2 tablespoons sriracha, plus more for drizzling

1 tablespoon reduced-sodium soy sauce, plus more for serving

2 teaspoons wasabi

3 scallions, sliced, divided

1 pound imitation crab, salmon, or tuna, chopped

1/4 cup furikake, divided

1/2 avocado, sliced or chopped

1/4 cup finely chopped cucumber

Toasted sesame seeds and small nori sheets, for serving

Instructions

Step 1: Spray a 2-quart baking dish with cooking spray. If your rice is fresh and warm, proceed to the next step. If using leftover rice, place it in a small heatproof bowl, cover with a damp paper towel, and microwave for 30 to 60 seconds until warmed through.

Step 2: In a medium bowl, toss the cooked rice with rice vinegar, sugar, and salt until the sugar and salt dissolve completely. Spread the seasoned rice evenly into the bottom of the prepared baking dish, pressing down firmly. Refrigerate until cold, about 30 minutes.

Step 3: Preheat your oven to 425°F (220°C). Drizzle the rice mixture with canola oil and bake for 10 minutes to lightly toast the rice.

Step 4: While the rice bakes, mix the cream cheese, kewpie mayonnaise, sriracha, soy sauce, wasabi, and two-thirds of the sliced scallions in a medium bowl. Gently fold in the chopped crab (or your choice of seafood) until well combined.

Step 5: Remove the rice from the oven and sprinkle 2 tablespoons of furikake evenly over the surface. Spread the crab mixture evenly on top of the rice. Drizzle additional mayonnaise and sriracha over the crab layer for extra flavor.

Step 6: Return the dish to the oven and bake for about 15 minutes, until the rice is slightly toasted and the crab mixture is warmed through. Let the sushi bake cool for 10 minutes before serving.

Step 7: Just before serving, top the bake with sliced or chopped avocado, finely chopped cucumber, toasted sesame seeds, the remaining scallions, and the remaining furikake. Serve alongside small nori sheets and extra soy sauce for wrapping and dipping.

Tips & Variations

Use fresh seafood like salmon or tuna for a more authentic sushi experience, or stick with imitation crab for convenience.

Adjust the sriracha amount to control the spiciness based on your preference.

For added texture, try mixing in finely chopped tempura flakes or tobiko (flying fish roe) on top before serving.

FAQs

Can I use leftover sushi rice for this recipe?

Yes, leftover sushi rice works well. Just make sure to warm it up slightly before seasoning and assembling the bake to help the flavors meld evenly.

What can I use instead of furikake?

If you don’t have furikake, you can substitute with a mixture of toasted sesame seeds, seaweed flakes, and a pinch of salt to add similar flavor and texture.