This recipe may be unconventional, but it’s undeniably delicious! It serves all the signature flavours of sushi in a warm casserole that’s perfect for cool evenings. Break out of your routine with Canadian seafood tonight!
Preheat oven to 425°F (218°C). Grease a 13 x 9-inch casserole dish with 1 tbsp sesame oil.
In a small saucepan, heat rice vinegar, sugar, and salt until the salt and sugar have dissolved, Remove from heat and set aside.
Cook sushi rice according to package directions. While rice is still hot, transfer to a large mixing bowl. Gently stir rice for a couple minutes to allow steam to release. Add rice vinegar seasoning and continue to mix to cool. Add 2 tbsp furikake and mix well.
Add rice to a casserole dish and spread out in an even layer, pressing down to compact. Sprinkle top with 1 tbsp furikake.
In a bowl, mix the crab, kewpie mayonnaise, cream cheese, Sriracha, and 1 tsp sesame oil.
Spread over rice in an even layer. Place into oven and bake 20–25 minutes until edges are golden. Remove from oven and let cool; 10 minutes.
Sprinkle with 1 tbsp furikake. Drizzle with wasabi mayonnaise and Sriracha, and top with cucumber, avocado, smoked salmon, green onions and fish roe (optional).
Cut into 15 potions and serve with nori and soya sauce for dipping.