Ingredients
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1 cup sushi rice
w
1 cup water
r
1 tsp rice vinegar
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½ tsp sugar
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¼ tsp salt
i
6 imitation crab sticks, shredded
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2 scallions, sliced
c
1 tbsp cream cheese
k
2 tbsp kewpie mayo
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2 tsp sesame oil
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2 tsp sriracha
e
2 tsp eel sauce
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1 tsp sesame seeds
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seaweed
f
3 tbsp furikake
a
avocado
c
cucumber
Directions
1
Wash and prep sushi rice, season with rice vinegar, salt, and sugar. add 1 cup water.
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1 cup sushi rice
w
1 cup water
r
1 tsp rice vinegar
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½ tsp sugar
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¼ tsp salt
2
Prepare the krab topping by combining the shredded imitation crab, scallions, cream cheese, kewpie mayo, sesame oil, sriracha, eel sauce, and sesame seeds
i
6 imitation crab sticks, shredded
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2 scallions, sliced
c
1 tbsp cream cheese
k
2 tbsp kewpie mayo
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2 tsp sesame oil
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2 tsp sriracha
e
2 tsp eel sauce
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1 tsp sesame seeds
3
In the rice pot, your rice and water should be seasoned and ready to cook. Layer the krab mix onto the rice gently and DO NOT STIR!!
4
Cook on the quick rice setting
5
After it finishes cooking, torch it (optional), and top with furikake, more eel sauce, avocado, and cucumber!
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seaweed
e
2 tsp eel sauce
f
3 tbsp furikake
a
avocado
c
cucumber
6
Serve with seaweed and enjoy :)
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seaweed
