# What You'll Need:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 1/4 cup rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Crab Filling
06 - 12 ounces imitation crab meat or cooked lump crab, shredded
07 - 4 ounces cream cheese, softened
08 - 1/4 cup mayonnaise (preferably Kewpie)
09 - 2 tablespoons sriracha, adjust to taste
10 - 1 tablespoon soy sauce
→ Holiday Vegetables
11 - 1 cup roasted butternut squash, diced
12 - 1 cup roasted Brussels sprouts, quartered
13 - 1/2 red bell pepper, diced
14 - 1/2 cup shelled and cooked edamame
→ Toppings & Garnishes
15 - 2 tablespoons furikake seasoning
16 - 1 sheet nori, cut into squares or roasted seaweed snack sheets
17 - 1 tablespoon toasted sesame seeds
18 - Sliced green onions for garnish
19 - Extra sriracha and mayonnaise for drizzling
# Steps to Follow:
01 - Set oven to 400°F.
02 - Rinse the sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice ensuring even distribution.
04 - Combine shredded crab meat, softened cream cheese, mayonnaise, sriracha, and soy sauce in a medium bowl, mixing thoroughly until well blended.
05 - Toss butternut squash, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes, stirring once midway, until golden and tender.
06 - Lightly grease a 9x13-inch baking dish. Press sushi rice evenly onto the bottom, then sprinkle furikake seasoning over the surface.
07 - Spread the crab mixture evenly atop the rice. Arrange roasted vegetables and edamame over the crab layer.
08 - Drizzle additional mayonnaise and sriracha if desired. Sprinkle toasted sesame seeds and extra furikake seasoning over the top.
09 - Bake in the preheated oven for 10–12 minutes until heated through and slightly golden.
10 - Remove from oven, let rest for 5 minutes. Garnish with sliced green onions and serve with nori squares.
