For the Sushi Rice Base:

• The foundation of any great sushi dish is the perfectly seasoned rice. Here’s what you’ll need:
• 2 cups sushi rice – Short-grain Japanese rice gives the best texture. Avoid long-grain rice as it won’t stick properly.
• 2 ½ cups water – For cooking the rice to the perfect fluffy consistency.
• ¼ cup rice vinegar – Adds that signature tang and balances the flavors.
• 1 tablespoon sugar – Slightly sweetens the rice for a more authentic taste.
• ½ teaspoon salt – Enhances the flavor of the rice.

👉 Pro Tip: Rinse your sushi rice 2–3 times until the water runs clear. This removes excess starch and helps achieve a light yet sticky texture.

For the Creamy Seafood Layer:

• This flavor-packed topping is the heart of the sushi bake combining creamy, savory, and slightly spicy elements.
• 8 oz imitation crab Kani, shredded – A classic sushi bake ingredient with a mild, sweet flavor.
• 8 oz cooked shrimp or salmon flaked – Adds more seafood depth. You can also use real crab meat!
• ½ cup Japanese mayo Kewpie – Rich and slightly sweet, giving the mixture its creamy texture. Regular mayo works, but Kewpie makes a difference!
• 1 tablespoon sriracha – For a mild heat kick. Adjust based on your spice preference.
• 1 teaspoon soy sauce – Adds a savory umami boost.
• 4 oz cream cheese softened – For extra creaminess and a luscious texture.

👉 Customization Tip: Not a seafood fan? Swap in shredded chicken, tofu, or even mushrooms for a unique take on sushi bake!

For the Toppings:

• These final touches add crunch flavor, and that signature sushi experience.
• 2 tablespoons furikake seasoning – A blend of sesame seeds seaweed, and dried fish flakes for an authentic umami finish.
• 2 tablespoons unagi sauce eel sauce – Sweet and savory, this thick glaze adds a restaurant-style touch.
• 2 tablespoons spicy mayo mayo + sriracha mix – A creamy drizzle that ties everything together.
• 1 teaspoon sesame seeds – For extra nuttiness and texture.
• Chopped green onions – A fresh flavorful garnish.