Ingredients
Scale
- 3 cups sushi rice
- 1/3 cup rice vinegar
- 8 oz cream cheese (softened)
- 8 oz imitation crab meat (chopped)
- 2 tbsp Sriracha sauce (adjust to taste)
- 4 green onions (chopped)
- 1 cup panko breadcrumbs
- 2 tbsp sesame seeds
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray.
- Cook the sushi rice according to package instructions. Once cooked, mix it with rice vinegar while it is still warm.
- In a bowl, combine the softened cream cheese, chopped crab meat, diced green onions, and Sriracha sauce. Mix well until fully blended.
- Spread the seasoned sushi rice evenly in the prepared baking dish. Layer the crab mixture over the rice.
- Top with panko breadcrumbs and sprinkle sesame seeds for added crunch.
- Bake for 20-25 minutes or until golden brown on top. Allow it to cool slightly before serving.
Notes
For a creamier texture, ensure the cream cheese is fully softened. Adjust Sriracha based on desired spice level. Consider adding avocado or cucumber for more flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg