Ingredients
Scale
- 1 1/2 cups sushi rice, rinsed well
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt (or to taste)
- 1 tablespoon furikake (Japanese sesame seaweed seasoning)
- 1 tablespoon sesame seeds, toasted
- 1/2 cup cream cheese, softened
- 8 oz crab meat, finely chopped (or imitation crab meat)
- 8 oz shrimp, cooked and finely chopped (or salmon, tuna, etc.)
- 1/4 cup mayonnaise (Japanese mayo preferred, like Kewpie)
- 2 large sheets nori (seaweed wrap), or 3-4 small ones to cover the baking dish
- 4 stalks asparagus, blanched, chopped into 1-inch pieces
- 2 tablespoons sriracha mayo, drizzled
- 2 tablespoons unagi sushi sauce, drizzled (or eel sauce)
- 2 medium scallions, diced (white and green parts)
- 1 large avocado, diced
- 1 large cucumber, diced
- 1 tablespoon furikake, for sprinkling
Instructions
- Preheat oven to 425°F.
- In a pot, combine rice vinegar, sugar, and salt; bring to boil.
- Add rinsed sushi rice and water; cook according to package directions.
- Stir in furikake and sesame seeds; press into bottom of a baking dish.
- Mix cream cheese, crab meat, shrimp, and mayonnaise until combined.
- Lay nori over rice; spread cream mixture, add asparagus, drizzle sriracha mayo and unagi sauce.
- Bake for 15-20 minutes until hot and edges caramelized.
- Garnish with avocado, cucumber, and scallions before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Rinse sushi rice thoroughly to improve texture.
Let cream cheese soften at room temperature for a creamier filling.
Feel free to experiment with different seafood options.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg