Description
A delightful fusion of sushi topped with creamy, spicy crab, baked to perfection.
Ingredients
Scale
- 300 g (2 cups) sushi rice
- 60 ml (1/4 cup) rice vinegar
- 4 sheets of nori
- 300 g (10 oz) imitation crab meat
- 120 g (4 oz) cream cheese
- 60 ml (1/4 cup) Sriracha sauce
- 60 ml (1/4 cup) mayonnaise
- 2 stalks green onions, sliced thinly
- 50 g (1/2 cup) panko breadcrumbs
- Soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the washed rice with 480 ml (2 cups) of water. Cook according to the rice cooker instructions, typically about 18–20 minutes. Let it rest for 10 minutes after cooking.
- Mix 60 ml (1/4 cup) rice vinegar, 1 tablespoon sugar, and a pinch of salt in a small bowl until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains. Set aside to cool slightly.
- Combine 300 g (10 oz) imitation crab meat, 120 g (4 oz) cream cheese, 60 ml (1/4 cup) mayonnaise, and 60 ml (1/4 cup) Sriracha sauce in a mixing bowl. Mix until well combined. Adjust seasoning if desired.
- Place a sheet of nori on the bamboo mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving an inch at the top. Press down gently for an even layer. Add a line of the crab mixture along the bottom edge of the rice.
- Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until you reach the exposed edge of the nori. Wet the edge with a little water to seal the roll.
- Preheat your oven to 190°C (375°F). Place the assembled rolls seam-side down on a baking sheet. In a small bowl, combine panko breadcrumbs with a touch of olive oil. Sprinkle this mixture over each roll.
- Bake for 10–12 minutes, or until the tops are golden brown and crispy. Keep an eye on them to prevent burning.
- Remove from the oven and let them sit for a few minutes. Slice the rolls into bite-sized pieces and serve with soy sauce.
Notes
For a spicy variant, replace imitation crab with fresh sushi-grade tuna.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 590
- Sugar: 4g
- Sodium: 1200mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg