Easy Sushi Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 cups dry Calrose Sushi Rice

2 cups water

1/4 cup seasoned rice vinegar (Marukan)

16 oz imitation crab chopped into small pieces

10 cooked tempura shrimp, chopped (I get mine premade from Costco)

1/2 cup Japanese mayonnaise

2 oz cream cheese

1 Tbsp sriracha

3 tablespoon furikake

1/2 cup Spicy mayo

1-2 Tbsp Furikake

1/4 cup Unagi

Directions

Start off by making the sushi rice first. To clean the rice, add the dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.

Then place the rice in your rice cooker and add the water and turn it on. Once the rice is cooked, transfer it to a rimmed baking sheet. Now pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.

Now for the crab mixture: In a bowl, add the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and 1 Tbsp sriracha.

Mix everything together until all the ingredients are well combined.

Now evenly spread and compress the cooled sushi rice into the baking sheet. Then add 3 Tbsp furikake of your choice over the rice.

Then spread the spicy crab mixture over the rice and broil for 4 minutes in the oven.

Once the sushi bake is done, drizzle some spicy mayonnaise and Ungai on top. Then garnish with chopped cucumber, furikake, and green onion (optional).

Nutrition

• Calories: 434 kcal
• Total Fat: 24 g
• Saturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 26 mg
• Sodium: 600 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 6 g