Ingredients:

  • 2 cups Short-grain sushi rice
  • 2 cups Water
  • 1/4 cup Rice Vinegar
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 8 ounces Imitation Crab (Surimi) or cooked Salmon Flakes
  • 1/2 cup Mayonnaise (Full Fat)
  • 2-4 tablespoons Sriracha Sauce
  • 2 ounces Cream Cheese, softened
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Soy Sauce (Low Sodium)
  • 2 tablespoons Furikake Seasoning
  • 1 teaspoon Black Sesame Seeds
  • 2 sheets Nori (Seaweed Sheets)

Instructions:

  1. Wash the sushi rice thoroughly. Cook according to your rice cooker’s instructions or on the stovetop until tender and slightly sticky.
  2. Make the Vinegar Mix (Sushi-zu): Gently warm the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Do not boil.
  3. Transfer hot cooked rice to a large, wide bowl. Drizzle the vinegar mix evenly over the rice. Use a cutting motion with a spatula to gently fold the seasoning in without mashing the grains. Allow rice to cool to near room temperature.
  4. Prepare the Creamy Topping Base: In a separate bowl, combine the mayonnaise, Sriracha, softened cream cheese, sesame oil, and soy sauce. Whisk until completely smooth and uniform in colour.
  5. Gently fold the flaked crab or salmon into the creamy mixture until just combined. Do not overmix.
  6. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  7. Press the seasoned sushi rice evenly into the bottom of the prepared baking dish, creating a firm, flat base.
  8. Evenly spread the creamy seafood mixture over the rice base. Smooth the top gently with the back of a spoon.
  9. Bake for 10 minutes until the topping is heated through and beginning to bubble slightly around the edges.
  10. Remove from the oven. Generously sprinkle the entire surface with Furikake seasoning and black sesame seeds.
  11. For a golden finish, return to the oven and broil (high setting) for 2–3 minutes, watching extremely carefully to prevent burning.
  12. Let the Sushi Bake rest for 5–10 minutes before scooping out generous squares. Garnish with torn Nori pieces just before serving.