Step 1

Cook the rice - Wash rice 1 to 2 times with tap water. Drain well. Cook with water based on your preferred method (rice cooker or stovetop).

Step 2

Make sushi rice - In a large bowl, place vinegar, sugar, and salt. Stir to combine. Add cooked rice while still hot. Using a spatula gently incorporate the vinegar mixture into the rice. Sprinkle 1/2 furikake and mix again. Set aside.

Step 3

Pat dry shrimp with a paper towel. Place in a large bowl.

Step 4

Add the shredded crab, green onions, Kewpie mayo, cream cheese, and sriracha. Mix until creamy. Season with garlic powder. Stir to combine.

Step 5

Preheat oven or air-fryer oven to 400°F/ 200°C.

Step 6

Cut each nori sheet into 4 equal squares.

Step 7

Arrange TWO nori squares in a crisscross pattern in a muffin tin cup, ensuring they overlap slightly at the ends if required.

Step 8

Gently spoon a heaping tablespoon of sushi rice onto the nori base, then gently press down ensuring the nori adheres to the bottom of the muffin cup to maintain its form.

Step 9

Fill with the shrimp mixture with roughly 2 pieces of shrimp. Repeat for the rest of the muffin cups.

Step 10

Bake for 12 to 15 minutes to heat through. I like mine to have a golden color on top so I bake for 20 minutes, using either a convection oven or oven air-fryer.

Step 11

Combine Kewpie mayonnaise (Japanese mayo) and sweet chili sauce in a small bowl. Stir until smooth and well combined. Do a taste test. Add more mayonnaise or chili sauce depending on your taste preference.

Step 12

Drizzle with the sweet-spicy mayo sauce then finally sprinkle some green onions and remaining furikake. Top with slices of avocado or Japanese cucumber if preferred.

Step 13

Serve warm and enjoy!