Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/4 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 8 oz cream cheese, softened
  • 1 cup mayonnaise (preferably Kewpie)
  • 1 tablespoon sriracha (adjust according to spice preference)
  • 8 oz cooked crab meat (or imitation crab)
  • 8 oz cooked salmon, flaked
  • $3 green onions, finely chopped
  • $Nori sheets (for serving)
  • $2 tablespoons panko breadcrumbs
  • $1 tablespoon sesame seeds
  • $Extra sriracha or spicy mayo for drizzling

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. In a medium saucepan, combine rinsed rice and water. Bring to a boil over high heat.
  3. Once boiling, reduce heat to low, cover tightly with lid, and simmer for about 20 minutes or until all water is absorbed.
  4. Remove from heat and let it sit covered for an additional 10 minutes.
  5. In a small bowl, mix rice vinegar, sugar, and salt; microwave briefly until dissolved.
  6. In a large bowl, combine softened cream cheese with mayonnaise and sriracha; mix well until smooth.
  7. Fold in crab meat, flaked salmon, and chopped green onions gently until evenly distributed.
  8. Preheat your oven to 350°F (175°C).
  9. Spread an even layer of seasoned sushi rice at the bottom of an oven-safe baking dish (approximately 9x13 inches).
  10. Spoon the creamy seafood filling over the top of the rice evenly.