Sushi Bake

Ingredients

For The Sushi Rice

• 4 cups cooked short-grain rice
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ cup Furikake

For The Kani Salad Topping

• 2 cups Imitation crab (kani), shredded
• 2 mangoes, peeled and diced
• 1 cucumber, julienned
• ½ cup Japanese mayonnaise
• ½ cup quick-melt cheese, shredded
• Nori seaweed sheets

Garnishes

• mango, peeled and diced
• cucumber, julienned
• egg omelet, sliced into strips
• Japanese mayonnaise
• Sriracha sauce

Instructions

For The Sushi Rice Layer

1. In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.
2. Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.
3. In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.
4. Spoon over the sushi rice layer and spread to cover top.
5. Sprinkle the kani salad topping with shredded cheese.
6. Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.
7. Remove from the oven and allow to slightly cool. Garnish with additional diced mangoes, cucumber, and egg omelet strips, and drizzle with Japanese mayo and Sriracha sauce, if desired.
8. To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.

Notes

Nutritional info calculated at 3 wraps per serving.