Directions
- 1Cook rice in a rice cooker.
- 2Add garlic powder, onion powder, and salt to boiling water. Add 1 pound of peeled and deveined shrimp and cook for 3-4 minutes until they curl and turn pink. Set aside to cool.
- 3Chop 8 ounces of imitation crab.
- 4Chop shrimp into bite-sized pieces.
- 5In a bowl, combine shrimp, crab, 8 ounces of cream cheese, 3/4 cup of mayonnaise, and sriracha. Mix well.
- 6Once the rice is cooked, add 1 tablespoon of rice wine vinegar and stir.
- 7Spread rice in a 9x9 casserole dish.
- 8Top with crab and shrimp mixture, spreading evenly and cleaning the edges.
- 9Drizzle sriracha over the top.
- 10Drizzle Kinders Japanese BBQ sauce over the top.
- 11Add your favorite yum yum sauce.
- 12Broil at 450° for 3-5 minutes until the top is nicely caramelized.
- 13Top with extra Nori Komi Furikake Rice Seasoning, green onions, and serve alongside seaweed paper or nori.
Ingredients
- 2 cups rice
- 1 garlic powder
- 1 onion powder
- 1 salt
- 1 pound peeled and deveined shrimp
- 8 ounces imitation crab
- 8 ounces cream cheese
- 0.75 cups mayonnaise
- 1 sriracha
- 1 tablespoon rice wine vinegar
- 1.7 tablespoon Nori Komi Furikake Rice Seasoning
- 1 Kinders Japanese BBQ Cooking Sauce & Glaze
- 1 green onions
- 0.25 English cucumber
- 1 avocado
Equipment
Rice Robot rice cookerpotcutting boardknife9x9 casserole dish
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