Embrace the flavors you adore from the creamy textures of imitation crab and cream cheese to the refreshing crunch of cucumber and avocado.
¼ cup rice vinegar
½ tablespoon sugar
1 teaspoon salt
8 ounces shredded imitation crab
½ cup room temperature cream cheese
½ cup Japanese mayo, plus more for serving
1 cup short-grain rice, cooked
¼ cup furikake
1 sliced Lebanese cucumber, for serving
1 cubed avocado, for serving
Preheat oven to 425 F.
Spray the muffin tin with cooking spray.
Mix rice vinegar, sugar, and salt in a small pan over low heat until sugar dissolves.
In a bowl, blend shredded crab, cream cheese, and mayo until smooth.
Transfer cooked rice to a large bowl, sprinkle vinegar mixture on it, and mix using a slicing motion. Fan the rice while mixing to slightly dry it.
Spread sushi rice in the muffin tin and sprinkle half of the furikake on top.
Layer the cream cheese mayo crab mix on top, then sprinkle on the rest of the furikake.
Bake for 10-15 minutes until the top lightly browns, bubbles, and the dish warms through.
Drizzle the muffins with more Japanese mayo.
Top each sushi bake muffin with a slice of cucumber, a few cubes of avocado, scallions and furikake. Remove from the muffin tin. Serve warm.