Instructions
Step 1: Rinse the sushi rice under cold water until the water runs clear. Cook it with 2 1/2 cups of water according to package instructions or in a rice cooker.
Step 2: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, gently fold in the vinegar mixture and let it cool slightly.
Step 3: Preheat your oven to 375°F (190°C).
Step 4: In a mixing bowl, combine shredded imitation crab, mayonnaise, sriracha, and cream cheese until well mixed.
Step 5: In a baking dish, spread the seasoned rice evenly at the bottom. Top with diced avocado.
Step 6: Spread the spicy crab mixture evenly over the avocado layer.
Step 7: Sprinkle furikake seasoning evenly on top. Bake in the preheated oven for 10-15 minutes until heated through.
Step 8: Once out of the oven, top with crumbled nori, green onions, toasted sesame seeds, and a generous drizzle of unagi sauce.
Storage Information
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. Sushi bake is best enjoyed fresh, but it can still be tasty the next day!