Ingredients
Scale
- 1 cup Koshihikari or other short-grain rice
- 1/4 cup rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 8 ounces imitation crab, shredded and chopped
- 1/2 cup room temperature cream cheese
- 1/2 cup Kewpie mayo
- 1/4 cup furikake
- 1/2 cucumber, sliced (for serving)
- 1 avocado, cubed (for serving)
- 3 packages roasted laver (Korean seaweed snacks, for serving)
Instructions
- Preheat your oven to 425°F. Rinse the sushi rice and let it drain for 15 minutes. Cook the rice according to the package instructions.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan and warm the mixture over low heat until the sugar dissolves.
- Mix the shredded crab with the room-temperature cream cheese and Kewpie mayo until smooth.
- Once the rice is cooked, transfer it to a large bowl. Sprinkle the vinegar mixture over the rice and mix it in, using a slicing motion. Fan the rice to dry it out slightly.
- Spread the seasoned sushi rice evenly into an oven-safe baking dish. Sprinkle half of the furikake over the rice, then spread the crab mixture over the rice, creating an even layer. Sprinkle the remaining furikake on top.
- Bake for 10-15 minutes, or until the top just begins to brown and bubble, and the casserole is warmed through.
- Let the sushi bake cool slightly before serving. Enjoy it warm with roasted seaweed snacks, sliced cucumbers, and cubed avocados.