Prep time: 15-20 minutes

Cook time: 18-20 minutes

Materials:

• 8 cups cooked Jasmine rice
• 8 oz cream cheese softened at room temperature
• 1 cup shredded imitation crab
• 1/4 cup Kewpie mayo
• 2 tbsp. Siracha Mayo
• 2 tbsp. Mirin (divided)
• 2 tbsp. furikake (you can substitute with crushed seaweed) divided
• 1 scallion
• Seaweed to serve
• Salt to taste
• 1 tbsp. neutral oil
• Seaweed (to taste)

Process:

1. Preheat the oven to 380 degrees F and grease a casserole dish (about 9×13) with some neutral oil. Set aside.
2. In a mixing bowl combine the softened cream cheese, shredded imitation crab, Kewpie mayo, Siracha mayo, salt and pepper. Mix well.
3. Pour half of your rice into the casserole dish and even out.
4. Drizzle with 1 tbsp. of Mirin and 1 tbsp. of furikake.
5. Top with the cream cheese mixture and then the remaining rice.
6. Drizzle with remaining Mirin and furikake.
7. Bake for 18-20 minutes.
8. Garnish with some fresh scallions and serve with seaweed.
9. ENJOY!