Ingredients
- 4 cups freshly cooked sushi rice
- 4 tbsp Obento sushi seasoning
- 1 cup furikake rice seasoning
- 1/4 Korean roasted seaweed cut into small bits
- For Creamy Topping:
- 1 big ripe mango diced
- 1 medium cucumber diced
- 2 cups Kani crab shredded
- 200 g cream cheese
- 1 tbsp Sriracha - adjust as desired
- ¼ cup Kewpie mayonnaise
- salt to taste
- 3-4 small packs of Nori sheet
- Sauce:
- Obento Sushi and sashimi soy sauce
- S&B Wasabi (optional)
Method
- Pour the sushi seasoning to the freshly cooked rice and toss until evenly distributed.
- For creamy topping:
- In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.Add in the chopped Kani, mango, and cucumber. Add salt to taste.
- Baked sushi assembly:
- In a pan , spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Furikake on top of rice until fully covered.
- Add the creamy topping then spread evenly. Sprinkle a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
- Bake at 200°C for about 10-15 minutes.
- Enjoy by scooping a portion then wrapping it in nori.Serve with sushi sauce and wasabi on the side.
Product used in recipe
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Sushi Seasoning
- Kewpie - Kewpie Mayonnaise
- S&B - Wasabi
