Ingredients
Equipment
Method
- Preheat the oven to 400°F (205°C). Grease a 9 x 9-inch baking dish lightly.
- In a small bowl, combine rice vinegar, sugar, and kosher salt, and whisk until the sugar has dissolved.
- Pour the vinegar mixture over the warm sushi rice and gently fold it in until the rice is evenly coated.
- Spread the seasoned rice out in the greased baking dish, pressing it into an even layer. Sprinkle furikake evenly over the rice.
- Pull the imitation crab into thin shreds, then chop it up so you have both small pieces and some strands.
- In a large bowl, combine the imitation crab, flaked salmon, softened cream cheese, Kewpie mayo, sriracha, soy sauce, sesame oil, and sliced green onions. Stir until everything is thoroughly blended.
- Gently spread the salmon and crab mixture evenly over the rice, all the way to the edges of the dish.
- Bake for 12 to 15 minutes, until the topping is hot and you see bubbly edges.
- Switch the oven to broil and cook 2 to 4 minutes more, until the top is lightly browned. Remove from the oven and let the bake rest for 5 minutes to allow the layers to set.
- Drizzle additional Kewpie mayo, sriracha, and eel sauce over the top, then sprinkle with extra furikake and green onions.
- Serve warm by scooping portions onto seaweed sheets or snacks.
Nutrition
Notes
For extra flavor, press the rice firmly in the dish so the layers slice cleanly. You can substitute real crab, cooked shrimp, or extra salmon in place of imitation crab; just keep the total topping amount the same. Assemble the rice and topping up to a day ahead and refrigerate separately, then layer and bake before serving. Leftovers keep well in the fridge for up to 3 days in an airtight container and are best reheated gently in the oven. For a less spicy version, omit sriracha from the topping and let diners add their own at the table.