Ingredients
Method
- Cook the Rice: Rinse the rice until the water runs clear. Add the rice, 800ml of water, and kosher salt to your rice cooker and cook. Once finished, immediately transfer the hot rice to a large bowl and gently fold in the sushi vinegar until the rice is glossy and slightly cooled.
- Make the Eel Sauce: In a small saucepan, combine 1 cup soy sauce, 1 cup sugar, and 1 cup mirin. Bring to a simmer over medium heat. Let it reduce for 10-15 minutes until it thickens into a syrupy glaze. Remove from heat and let cool.
- Make the Spicy Mayo: In a small bowl, whisk together the mayonnaise, Sriracha, and toasted sesame oil until smooth.
- Shred the Crab: Add the imitation crab, whipped cream cheese, 1 tbsp soy sauce, 1 tsp MSG, and 2 tbsp green onions to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the crab is shredded and the mixture is fully combined and creamy.
- Assemble: In a large serving bowl or casserole dish, press the seasoned sushi rice into an even, flat layer. Sprinkle generously with Furikake seasoning.
- Layer the Crab: Spread the crab mixture evenly over the seasoned rice.
- Garnish: Drizzle the top heavily with the spicy mayo and cooled eel sauce. Top with additional Furikake and optionally some more sliced green onions.
- Serve: Serve immediately by scooping portions onto sliced cucumbers or roasted seaweed snacks.
Depending on the cooking method this can take anywhere from 20-60 minutes.,