Meat-free Sushi Bake

Ingredients

• • 3 cups Japanese rice,
• • 1/2 cup Obento rice wine vinegar
• • 8 oz cream cheese
• • 1/2 cup Kewpie mayonnaise
• • Crab sticks or imitation crabs
• Tinned salmon, drained and flaked
• • Furikake
• • Ebiko eggs or Tobiko eggs
• • Sriracha (optional)
• • Korean seasoned nori sheets

Method

1. Cook the Japanese rice. as per package instructions. Cool down the cooked rice for 5-10 minutes.
2. Pour rice wine vinegar in cooked rice and toss together. Spread and press it lightly on a rectangle casserole dish.
3. Preheat oven to 180 degrees Celsius.
4. Shred the crab sticks and then mix it with the drained salmon, cream cheese, Kewpie mayonnaise, and Sriracha sauce (optional).
5. Spread the crab and salmon mixture on top of the rice. Sprinkle the furikake on top. Then top with tobiko eggs.
6. Bake it in the oven for 5-10 minutes until warm.
7. Serve with nori seaweed sheets and use the sheets as wraps.
8. To eat the sushi bake: scoop, roll, eat, repeat.
9. Enjoy!

Product used in recipe

• Obento - Rice Wine Vinegar
• Kewpie - Kewpie Mayonnaise