Method:

• Start by cooking the sushi rice. Rinse 1 1/2 cups of sushi rice under cold water until the water runs clear. This removes excess starch for a better texture. Cook the rice according to your rice cooker's instructions or follow the stovetop method, adding water as needed.
• Once the rice is cooked, transfer it to a large bowl. In a small saucepan, combine 1/4 cup rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon salt. Heat gently until the sugar dissolves. Pour this mixture over the warm rice and gently fold it in using a wooden spoon. Add 1 tablespoon of furikake and 1 tablespoon of toasted sesame seeds. Mix carefully and set aside to cool.
• In a separate mixing bowl, combine 1/2 cup softened cream cheese, 8 oz finely chopped crab meat (or imitation crab), 8 oz cooked shrimp (or other seafood), and 1/4 cup mayonnaise. Mix until smooth and well combined. This creamy filling is what makes the sushi bake so irresistible!
• Preheat your oven to 350°F (175°C). In a baking dish, line the bottom with the nori sheets, ensuring they cover the surface completely. Layer the seasoned sushi rice over the nori, pressing it down gently to create an even layer.
• Spread the cream cheese and seafood mixture evenly over the rice layer. Top with the blanched and chopped asparagus, diced scallions, diced avocado, and diced cucumber. Drizzle with sriracha mayo and unagi sauce for an extra kick of flavor.
• Place the dish in the preheated oven and bake for about 20-25 minutes or until the top is golden and bubbly. The aroma that fills your kitchen will have everyone eagerly awaiting their first bite!
• Once out of the oven, sprinkle another tablespoon of furikake on top for that final touch. Allow the sushi bake to cool slightly before scooping it out. Serve warm, and watch it disappear!