Step 1

Cook the sushi rice. Place the sushi rice in a colander and wash until the water runs clear. Cook the rice according to your preference (rice cooker or on the stove).

Step 2

Sushi rice seasoning. In a separate bowl add the rice vinegar, sugar and salt and mix to combine. Microwave for 15-30 seconds and mix to dissolve the sugar. Pour this mixture over the rice and mix to coat evenly. Set aside.

Step 3

Make spicy mayo. In a small bowl, add the spicy mayo, sriracha, and lime juice. Mix until creamy and smooth. Set aside.

Step 4

Make crab filling. In a large mixing bowl, add the kewpie mayo, cream cheese, soy sauce, sesame oil, sriracha, and green onions and mix until combined. Then add the chopped crab and gently fold until the crab is evenly coated. Set aside.

Step 5

Preheat oven to 425°F (218°C). Preheat the oven to 425ºF (218°C) and place the oven rack in the middle of the oven. Lightly grease a casserole dish or 9x9" square baking dish.

Step 6

Add rice and furikake seasoning. Add an even layer of rice to the baking pan. You can add as much rice as you’d like for a desired thickness. Gently pat the rice to compact it together. Sprinkle an even layer of furikake seasoning over the rice.

Step 7

Add crab mixture. Add an even layer of the crab mixture over the rice and press down firmly.

Step 8

Bake. Bake at 425ºF for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes until slightly charred but keep a close eye on it so it doesn’t burn.

Step 9

Serve. Drizzle with spicy mayo, unagi sauce and top with green onions and sesame seeds. Serve with roasted seaweed snacks, avocado and cucumber slices!