Step 1

In a large bowl, combine cooked rice, rice vinegar, sugar, and salt, Add Furikake and gently toss to distribute.

Step 2

Transfer into an 11 x 8,5 casserole dish and using a spatula, spread across the bottom of the pan evenly. Set aside.

Step 3

In another bowl, combine imitation crab, diced mangoes, julienned cucumbers, and Japanese mayonnaise. Gently stir to combine.

Step 4

Spoon over the sushi rice layer and spread to cover top.

Step 5

Sprinkle the kani salad topping with shredded cheese.

Step 6

Bake in a 375 F oven for about 10 to 15 minutes or until cheese is golden and bubbly.

Step 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.

Step 8

To enjoy, cut the casserole into small squares or scoop a portion and wrap in nori seaweed.