- 1/4-1/2 teaspoon sesame oil
- 4 1/2 cup cooked short-grain white rice
- 2 tablespoon sushi vinegar
- Mishima Nori Komi Furikake
- 1 pack of 8.8 oz imitation crab, chopped
- 1/2 pound cooked salmon filet
- 2 oz cream cheese, softened
- 3 tablespoon kewpie mayonnaise
- 2 tablespoon sriracha sauce
- Chopped green onion, for garnish
- Sliced cucumber, for serving (optional)
- Sliced avocado, for serving (optional)
- Ikura, for serving (optional)
- Nori sheets, for serving
- Preheat the oven to 425°F.
- Lightly grease an 8x8 baking dish with sesame oil and set aside.
- In a large bowl, mix together the rice vinegar with the hot white rice. Cover with a kitchen towel and set aside.
- In a medium bowl, add the chopped imitation crab, cooked salmon, cream cheese, kewpie mayo, and sriracha. Mix well with a rubber spatula and be sure to break apart the salmon into small pieces.
- Transfer the sushi rice into the prepared baking dish and spread it out in an even, flat layer. Sprinkle a generous amount of furikake throughout. Top with the crab and salmon mixture and spread it out once more in an even, flat layer.
- Bake for 13-15 minutes. If desired, broil on low for a few minutes afterwards.
- Drizzle with kewpie mayo and sriracha. Top with more furikake and garnish with green onions.
- Scoop onto a sheet or nori and top with a cucumber, avocado, and ikura.