Baked Crab Sushi (Print Version)
# Ingredients:
→ Crab Blend
01 -
4 ounces of cream cheese, softened so it'll mix easily
02 -
2 tablespoons Sriracha for a spicy kick
03 -
1/2 cup of Kewpie mayo to add creamy richness
04 -
1 pound of imitation crab meat, pulled into thin pieces
→ Rice Layer
05 -
1 tablespoon of rice vinegar to bring a tangy note
06 -
4 cups of freshly cooked sushi rice, soft and fluffy
07 -
3 tablespoons of furikake seasoning, divided for layering
→ Toppings & Extras
08 -
Finely sliced green onions for a burst of fresh flavor
09 -
Kewpie mayo for drizzling over the top
10 -
Nori sheets for wrapping and serving
11 -
Extra Sriracha if you want more heat
# Instructions:
01 -
Preheat your oven to 400°F. Have your cream cheese softened and all your ingredients handy to make things easier.
02 -
Tear apart the imitation crab into thin shreds, then combine it with softened cream cheese, Sriracha, and Kewpie mayo until smooth and well-mixed.
03 -
Gently fold rice vinegar into your hot, fluffy sushi rice. Spread this mixture evenly into the bottom of your baking dish, pressing lightly to form a flat base.
04 -
Dust half of the furikake evenly over the rice. Spread your crab mixture on top and then sprinkle the rest of the furikake over it for layers of flavor.
05 -
Drizzle Kewpie mayo and Sriracha over the surface in any fun pattern you like. It'll make a tasty topping as it cooks.
06 -
Place your dish in the oven and bake for 25 minutes, or until it's fully warmed and just golden on top. Sprinkle fresh green onions over the finished dish.
07 -
Bring it to the table warm and let everyone use nori sheets to wrap little bites however they like!
# Notes:
01 -
Shred imitation crab by rolling it between your hands first.
02 -
Vinegar soaks better into warm rice, so don't let it cool.
03 -
Pushing the rice down firmly stops it from breaking apart later.