Sushi Bake -- Baked SUSHI?

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

imitation crab

🥗Healthier: real crab meat

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Chili paste offers similar heat at a lower cost

Prepare sushi rice using a Zojirushi Pressure IH rice cooker. Measure out 3 cups of sushi rice using the provided measuring cup.

Wash the rice three times under cool water until the water runs clear to remove excess starch.

Place the washed rice into the rice cooker, set to sushi rice mode, and press start.

Once the rice is cooked, fluff it and prepare the seasoning by combining 3 tablespoons of rice wine vinegar, 1 teaspoon of sugar, and a pinch of salt in a bowl.

Taste the pre-seasoned rice wine vinegar and adjust the seasoning if necessary, then add it to the rice and mix gently without mushing it.

In a bowl, combine imitation crab, approximately 1/2 to 3/4 cup of Kewpie mayo, and 1/4 cup of cream cheese. Stir to mix well.

Add Sriracha to the mixture according to your spice preference, and then fold in some tobiko for color and crunch.

Grease a baking pan with a small amount of oil and rub out the excess with a paper towel to prevent sticking.

Scoop the sushi rice into the prepared baking pan and press it down evenly to form a base.

Sprinkle a layer of furikake over the rice to add flavor and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens