Step 1

Start off by making the sushi rice first. To clean the rice, add 1 1/2 cups of dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.

Step 2

Then place the rice in your rice cooker and add 2 cups of water and turn it on. Once the rice is cooked, transfer it to a 13x9 inch rimmed (buttered) baking sheet. The butter will help the rice from sticking to the bottom.

Step 3

Now pour 1/4 cup seasoned rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.

Step 4

Now for the crab mixture: In a bowl, add 8 oz finely chopped imitation crab, 1/4 cup Japanese mayonnaise (or regular Mayo) 2 oz softened cream cheese, and 1 Tbsp sriracha.

Step 5

Mix everything together until all the ingredients are well combined.

Step 6

Now evenly spread and compress the cooled sushi rice into the baking sheet. Then add 1 tablespoon furikake of your choice over the rice.

Step 7

Then spread the spicy crab mixture over the rice and bake in the oven at 380 degrees Fahrenheit for about 10 minutes. If you want a more baked flavor, you can broil the sushi bake for a few minutes in the oven. Just make sure to keep an eye on it so it does not burn.

Step 8

Now make the spicy sushi mayo by combining 1/2 cup Japanese mayonnaise with 2 tablespoons of sriracha.

Step 9

Once the sushi bake is done, drizzle some sriracha and spicy mayonnaise on top. Then garnish with chopped green onion but that’s optional.

Step 10

To serve sushi bake, cut out squares of nori (toasted seaweed) and place your desired amount of the warm sushi bake on top.