Ingredients
1 cup rice, Koshihikari or other short grain rice
¼ cup rice vinegar
½ tbsp sugar
1 tsp salt
8 oz imitation crab, shredded and chopped
½ cup cream cheese, room temp
½ cup mayo, or Kewpie
¼ cup furikake
½ cucumber, sliced
1 avocado, cubed
3 packs roasted laver, (Korean seaweed snacks)
Preparation
Heat the oven to 425 degrees F. Transfer sushi rice to a colander and wash thoroughly with running water. Let drain for 15 minutes. Cook rice according to the package instructions or your preference.
In a small saucepan add rice vinegar, sugar, and salt. Warm over low heat while stirring until the sugar dissolves. Set aside.
In a bowl, mix the shredded crab, cream cheese, and mayo. Set aside.
Once rice is done, transfer to it to a large bowl. Drizzle vinegar mixture over rice while using a spatula to mix everything together. Fan the rice while mixing to dry it out slightly.
Spread the sushi rice into an oven safe baking dish and top with ½ of the furikake. Top with cream cheese mixture and sprinkle on the remaining furikake.
Place baking dish in the oven and bake for 10 to 15 minutes or until the top begins to brown and bubble and the casserole is warmed through.
Serve warm with roasted seaweed snack, sliced cucumbers, and sliced avocados. Enjoy.
