Easy Sushi Bake

Preheat oven to 375°F (190℃) for at least 30 minutes.
In a small saucepan, combine sugar, salt, and rice vinegar on low heat. Stir just until sugar has dissolved.
½ teaspoon sea salt, 2 tablespoon granulated sugar, ¼ cup rice vinegar
Cook rice according to package instructions and transfer to a large bowl. Pour the vinegar and stir gently. Scoop all the rice into a large casserole dish and spread evenly in one layer.
3 cups cooked rice
In another mixing bowl, combine and mix seafood, softened cream cheese, kewpie mayo, green onion, and sriracha (optional).
1 lb imitation crab (shredded), fish, or shrimp, 4 oz cream cheese, ½ cup kewpie mayo, 2-3 green onions, 1-2 tablespoon sriracha
To assemble, sprinkle furikake seasoning on top the rice layer, followed by the seafood.
furikake seasoning
Add masago, sriracha, eel sauce, or any favorite sushi sauces and toppings.
sriracha, kewpie mayo, masago (fish eggs), unagi (eel) sauce, wasabi, sriracha
Bake in oven at 375℉ for 15-20 mins until warm and top starts to bubble. I like to switch oven to broil for the last few 3 mins to get the top nice and brown (optional).
Allow sushi bake to cool for 10 minutes. Garnish with chopped green onions. Enjoy with roasted seaweed and sliced cucumbers and avocado.
roasted seaweed sheets (nori), sliced cucumbers, sliced avocado