Sushi bake with seafood (crab) sticks topped with homemade Furikake

SERVES 4            COOKS IN 40 MINUTES               DIFFICULTY NOT TOO TRICKY

Ingredients

Sushi rice

  • 1 ½ cup uncooked rice
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 nori sheets 

Creamy topping

  • 200 grams cream cheese
  • Heaped 1/8 cup Japanese mayonnaise
  • Heaped 1/4 cup mayonnaise
  • 200 grams seafood (crab) sticks
  • pepper and salt

Furikake

  • 1 tbsp sesame seeds
  • 2 nori sheets – crumbled or cut into small bits
  • pinch of salt
  • pinch of sugar

Instructions

  1. Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit and start by cooking your rice according to the instructions on the packet.

  2. Add the hot rice to a large bowl. Pour the rice vinegar over the rice. Using a rice spoon, fold the rice until rice is well coated. Set aside to cool completely.

  3. Chop the seafood (crab) sticks into small chunks. To another bowl add the cream cheese, mayonnaise, Japanese mayonnaise and seafood (crab) sticks. Season this mixture with pepper and salt and stir until well combined.

  4. Take your bowl of rice and mix the 2 crumbled nori sheets through the rice. Pour the rice mixture into a baking dish and spread evenly. Sprinkle the sesame oil over the rice to add extra flavour.

  5. For the Furikake, toast the sesame seeds using very low heat, until fragrant and golden. Mix the crumbled nori pieces with the sesame seeds. Season with salt and sugar and set aside.

  6. Then layer on the creamy crab mixture on top of the rice mixture and sprinkle on the Furikake. To finish it off drizzle with the Japanese mayonnaise on top.

  7. Place in the oven and bake for 15-20 minutes or until the top just starts to brown and bubble.