A deconstructed sushi roll baked into a comforting casserole—layers of seasoned sushi rice topped with a creamy, spicy crab (or seafood) mixture.

2 cups uncooked short‑grain sushi rice
2¼ cups water
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt
1 tbsp toasted sesame seeds
Sesame oil or pan spray
1 lb imitation crab (or cooked salmon/crab)
½–¾ cup Kewpie mayonnaise
2–3 tbsp sriracha
1 egg (optional)
½ tsp black sesame seeds
2–3 tbsp furikake
Additional toppings: avocado, cucumber, green onions, tobiko/fish roe, nori sheets

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Preheat oven to 350 °F (175 °C).
Rinse rice until water runs clear; combine with water in rice cooker or pot and cook.
While rice cooks, whisk vinegar, sugar, and salt in a small saucepan until dissolved.
When rice is done, fold in vinegar mixture and sesame seeds, then press into a greased 9×13 baking dish.
Sprinkle furikake evenly over rice.
Mix chopped crab with mayo, sriracha, and egg until combined; spread over rice layer. Sprinkle with furikake and sesame seeds.
Bake 15–25 minutes until warmed and lightly toasted.
Let rest 5–10 minutes, then top with sliced avocado, cucumber, green onions, tobiko, extra mayo drizzle; serve with nori sheets.

Use brown sushi rice for added fiber.
Customize with shrimp, salmon, or cream cheese for different flavor profiles.
Store leftovers refrigerated up to 3–4 days; reheat in microwave or oven.
To freeze, cool completely, wrap, and freeze up to 3 months; thaw overnight and reheat.
For gluten‑free, check imitation crab and soy sauce labels.