Sushi Bake Onigiri

Instructions

1. 1**Prepare Sushi Rice:** Rinse 2 cups of Japanese short-grain rice thoroughly under cold water until the water runs clear. Cook the rice according to package directions or in a rice cooker with 2.5 cups of water. Once cooked, let it steam for 10 minutes, then transfer to a large bowl.
2. 2**Make Sushi Vinegar:** In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt. Heat over low heat, stirring constantly until the sugar and salt are fully dissolved. Do not boil. Let the sushi vinegar cool slightly.
3. 3**Season Rice:** Drizzle the cooled sushi vinegar evenly over the hot rice. Fold gently with a rice paddle or spatula until the vinegar is thoroughly incorporated and the rice grains are separated. Cover the bowl with a damp cloth or plastic wrap to keep the rice warm and moist.
4. 4**Prepare Crab Mixture:** In a separate medium bowl, combine 8 ounces shredded imitation crab meat, 4 ounces softened cream cheese, 1/2 cup mayonnaise, 1 tablespoon sriracha (if desired), 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper. Mix until all ingredients are well combined and the mixture is smooth and creamy.
5. 5**Assemble and Bake:** Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish. Press the seasoned sushi rice evenly into the bottom of the prepared baking dish, forming a compact layer. Carefully spread the creamy crab mixture over the rice layer, ensuring it's evenly distributed.
6. 6**Bake:** Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the topping is lightly golden brown and bubbly. For an extra crispy top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
7. 7**Cool and Garnish:** Remove the sushi bake from the oven and let it cool for at least 15-20 minutes. This makes it easier to handle and shape. Sprinkle 2 tablespoons of furikake seasoning evenly over the top.
8. 8**Form Onigiri:** Once the sushi bake has cooled enough to handle comfortably, lightly wet your hands with water to prevent sticking. Take approximately 1/4 to 1/3 cup of the sushi bake mixture and gently compress and shape it into a triangle, sphere, or cylinder, as desired for your onigiri.
9. 9**Wrap with Nori:** Take a strip or small rectangle of nori seaweed and wrap it around the base or side of each shaped onigiri, pressing gently to adhere. Serve immediately or pack for a delicious, portable meal.

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