Ingredients:

  • 2 cups sushi rice (400g)
  • 2 ¼ cups water (540ml)
  • ¼ cup rice vinegar (60ml)
  • 2 tablespoons sugar (25g)
  • 1 teaspoon salt (5g)
  • 8 oz (225g) imitation crab or sushi-grade salmon
  • 8 oz (225g) cream cheese, softened
  • ½ cup mayonnaise (120ml)
  • 2 tablespoons sriracha or to taste
  • 2 green onions, chopped
  • 1 teaspoon sesame oil (5ml)
  • 1 cup panko breadcrumbs (100g)
  • 2 tablespoons unsalted butter, melted (30g)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon nori flakes (optional)

Instructions:

  1. Wash sushi rice under cold water until the water runs clear.
  2. Cook rice with water as per rice cooker instructions or bring to boil, cover and simmer for 15 minutes.
  3. Allow to cool slightly and mix with rice vinegar, sugar, and salt.
  4. In a medium bowl, flake the imitation crab or salmon.
  5. Mix in softened cream cheese, mayonnaise, sriracha, green onions, and sesame oil until well combined.
  6. Preheat the oven to 350°F (175°C).
  7. Spread the rice mixture evenly in a greased baking dish.
  8. Layer the seafood filling over the rice, spreading it evenly.
  9. In a small bowl, combine panko breadcrumbs, melted butter, and soy sauce.
  10. Evenly sprinkle the panko mixture over the filling.
  11. Bake in the preheated oven for 20-25 minutes until the top is golden and crispy.
  12. Let cool slightly before slicing.