Quick & Easy Sushi Bake

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• 4 cups cooked short grain rice (aka sushi rice or calrose rice or see below Notes for quantity of uncooked rice)
  Ingredient note

  Source: 4 cups cooked short grain rice (aka sushi rice or calrose rice or see below Notes for quantity of uncooked rice)
• 2 tbsp rice vinegar (or white vinegar)
  Ingredient note

  Source: 2 tbsp rice vinegar (or white vinegar)
• 2 tsp white granulated sugar (or cane sugar)
  Ingredient note

  Source: 2 tsp white granulated sugar (or cane sugar)
• 1 tsp salt
  Ingredient note

  Source: 1 tsp salt
• 14 oz imitation crab meat (peeled into thin strands and chopped into 1 inch long pieces)
  Ingredient note

  Source: 14 oz imitation crab meat (peeled into thin strands and chopped into 1 inch long pieces)
• 2 tsp furikake (or toasted sesame seeds and crushed roasted seaweed)
  Ingredient note

  Source: 2 tsp furikake (or toasted sesame seeds and crushed roasted seaweed)
• 1/2 cup + 4 tbsp Japanese mayo (aka Kewpie mayo or sub with regular mayo)
  Ingredient note

  Source: 1/2 cup Japanese mayo (aka Kewpie mayo or sub with regular mayo); Source: 4 tbsp Japanese mayo (aka Kewpie mayo or sub with regular mayo)
• 1/2 cup cream cheese (light or regular both work)
  Ingredient note

  Source: 1/2 cup cream cheese (light or regular both work)
• 1 each green onion (finely chopped for garnish)
  Ingredient note

  Source: 1 green onion (finely chopped for garnish)
• 4 tbsp sriracha
  Ingredient note

  Source: 4 tbsp sriracha
• 1 each cucumber (thinly sliced, or sub with sliced avocado)
  Ingredient note

  Source: 1 cucumber (thinly sliced, or sub with sliced avocado)
• 4 each nori sheets (each sheet cut into 4 squares)
  Ingredient note

  Source: 4 nori sheets (each sheet cut into 4 squares)

1. First preheat the oven to 450 F. In a small bowl, combine rice vinegar, salt and sugar and mix until dissolved. This is your rice seasoning liquid.
2. Transfer hot cooked rice into a medium bowl. Then mix in the rice seasoning liquid with a rice paddle.
3. Then transfer seasoned rice to a lightly greased 9 x 11-inch baking dish. Firmly flatten and pack the rice down into the dish with a wet rice paddle. Sprinkle 1 tsp of furikake on top of the rice.
4. In a large bowl, combine shredded and chopped imitation crab meat with Japanese mayo, and cream cheese.
5. Add crab mixture top of rice. Spread it out evenly and firmly pack it in. Sprinkle the remaining furikake on top of crab meat mixture.
6. In a small bowl, combine Japanese mayo and sriracha to make a spicy mayo. (Not a fan of spice? Substitute with more mayo and omit the sriracha). Drizzle spicy mayo on top of crab layer.
7. Bake in the preheated oven at 450F for 15 minutes uncovered. Then broil at 500 F for 1 minute. If the sauce begins to char, place aluminum foil over top.
8. Lastly garnish the sushi bake with green onions. Slice with a wet oiled knife into 16 equal pieces and serve warm with a small sheet of nori and fresh cucumbers or sliced avocado.