Baked Sushi with Crab (Print Version)

# Ingredients:

→ Crab Mixture

01 - 1 pound imitation crab meat, ready to be shredded into delicate strands
02 - 4 ounces cream cheese, softened to room temperature
03 - 1/2 cup Kewpie mayo, for that signature Japanese creaminess
04 - 2 tablespoons Sriracha sauce, adding a perfect kick of heat

→ Rice Base

05 - 4 cups sushi rice, cooked until tender and fluffy
06 - 1 tablespoon rice vinegar, for authentic sushi flavor
07 - 3 tablespoons furikake seasoning, divided

→ Toppings & Serving

08 - Extra Kewpie mayo for drizzling
09 - Extra Sriracha for that perfect heat
10 - Fresh green onions, finely chopped
11 - Nori sheets for wrapping and serving

# Instructions:

01 - Start by warming your oven to 400°F. Gather all your ingredients, making sure your cream cheese has softened to room temperature for the smoothest blend.
02 - Gently shred your imitation crab into delicate strands, then blend it with softened cream cheese, Kewpie mayo, and Sriracha until you have a creamy, well-seasoned mixture.
03 - Fold the rice vinegar into your warm sushi rice using gentle lifting motions. Press this seasoned rice firmly into an even layer at the bottom of your baking dish - this will be the foundation of your creation.
04 - Sprinkle half your furikake over the pressed rice layer. Spread your crab mixture evenly on top, then dust with the remaining furikake, creating beautiful layers of flavor.
05 - Artfully drizzle additional Kewpie mayo and Sriracha across the top, creating a beautiful pattern that will bake into golden deliciousness.
06 - Let your creation bake for 25 minutes until heated through and slightly golden on top. Finish with a sprinkle of fresh green onions for color and crunch.
07 - Present your baked sushi hot from the oven with nori sheets on the side, letting everyone wrap their own perfect bites!

# Notes:

01 - Roll imitation crab sticks between your palms for easy shredding
02 - Hot rice absorbs vinegar better, creating perfectly seasoned sushi rice
03 - Pressing the rice firmly helps keep your baked sushi from falling apart

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