Sushi Bake

Ingredients:

3 cups cooked Japanese rice ~ recipe here

1 pkt Furikake

1 ripe mango ~ diced

1 medium cucumber ~ diced

2 cups Kani (crabstick) ~ shredded

200g cream cheese

1/4 cup Japanese mayonnaise

1 tbsp Sriracha

Salt ~ to taste

20 sheets roasted seaweed sheets

Directions/Instructions:

1. Combine the cream chees, mayonnaise, sriracha, and salt in a bowl.  Mix well together.
2. Add in the shredded crabstick, 3/4 of diced mango, and 3/4 of diced cucumber.  Be sure to leave enough diced mango and cucumber for additional layering later.
3. In a rectangle casserole dish (8x6-inch), spread the sushi rice evenly then lightly press down.  Sprinkle a thin layer of Furikake on top of the rice until fully covered.
4. Then add the creamy topping and spread evenly.  Sprinkle the remaining diced mango and cucumber and some Furikake on the top.  Drizzle with Japanese mayonnaise and Sriracha.
5. Bake at 200 deg C/390 deg F for 15-20 mins.  Enjoy by cutting a portion and wrapping it with roasted seaweed sheets.