Haverly's Sushi Bake

Ingredients:

• For the Rice:
  • 2 cups cooked sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • Furikake, for sprinkling
• For the Topping:
  • 1 cup imitation crab, shredded
  • 4 oz cream cheese, softened
  • 2 tbsp Kewpie mayo
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 1–2 tsp Sriracha
  • 1-2 Green onions, finely sliced
• For Serving:
  • Furikake (for garnish)
  • Avocado, thinly sliced
  • Green onions, sliced on a bias
  • Cucumber, thinly sliced
  • Roasted seaweed (nori) sheets, cut into squares

Directions:

1. Mix vinegar, sugar, and salt. Stir into warm rice. Spread evenly in a small baking dish. Sprinkle with furikake.
2. In a bowl, combine shredded crab, softened cream cheese, mayo, soy sauce, sesame oil, green onions, and Sriracha. Mix until smooth.
3. Spread the crab mixture over the rice layer. Sprinkle more furikake on top.
4. Bake at 375°F (190°C) for 15 minutes, until warm and slightly golden.
5. Cool slightly. Serve with thinly sliced cucumber and avocado on the top. Scoop onto nori squares.