Ingredients:

0.5x

1x

2x

4x

Rice Layer

•   2 Cups Sushi Rice (Uncooked)
•   2 1/2 Cups Water 
•   1/4 Cups Rice Vinegar
•   1/2 Cups Mirin 
•   1 Tsp Salt
•   Furikake Seasoning

Seafood Layer

•   1 Lb Salmon  (Baked then Flaked)
•   8 oz Claw Meat
•   1/2 Cup Kewpie Mayo
•   2-3 Tbsp Sriracha (To Taste)
•   1 Tsp Soy Sauce
•   1 Tsp Sesame Oil
•   4 Oz Cream Cheese (softened)

Toppings

•   Furikake Seasoning 
•   Kewpie
•   Green Onions
•   Jalapeno (Fresh)

For Serving

•   Roasted Seaweed Snacks
•   Cucumber  (Sliced )
•   Avocado (Sliced )

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

1. Cook the rice

• Rinse rice until water runs clear.

• Cook with water (rice cooker or stovetop).

• While hot, mix vinegar, sugar, and salt into the rice.

• Spread into a greased 9×13 dish and press flat.

2. Season the rice

• Sprinkle a generous layer of furikake over the top.

3. Make the seafood mix

• In a bowl combine:

  • Flaked salmon

  • Crab

  • Cream cheese

  • Kewpie

  • Sriracha

  • Soy sauce

  • Sesame oil

• Mix until creamy but still chunky.

4. Assemble

• Spread seafood mixture evenly over the rice.

• Add another light sprinkle of furikake.

5. Bake

• 375°F for about 15 minutes

• Then broil 2–3 minutes for those slightly golden edges.

6. Finish

• Drizzle spicy mayo.

• Add green onions and avocado slices.

How to eat it (the fun part)

Scoop a little onto a seaweed sheet like a handheld bite.
You can also add:

• Cucumber

• Jalapeño

• Eel sauce drizzle