Sushi Bake

Rinse the sushi rice under cold water about 5 times, or until the water runs clear. Drain well.

Combine the washed rice, 2.5 cups of water, and a piece of kombu in a rice cooker. Cook according to rice cooker instructions.

Once cooked, remove the kombu. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 0.5 tsp salt. Gently fold this mixture into the hot rice. Let it cool slightly.

Shred the imitation crab sticks. In a bowl, combine the shredded crab, 0.5 cup mayonnaise, 0.25 cup sour cream, 2 chopped scallions, 1 tsp sesame seeds, 1 tsp sesame oil, and 1 tsp soy sauce. Mix well.

Dice the sashimi-grade tuna into small cubes. In a separate bowl, combine the tuna, 2 tbsp mayonnaise, 1 tsp sriracha, 0.5 tsp sesame seeds, 0.5 tsp sesame oil, and 0.5 tsp soy sauce. Mix gently.

Grease a muffin tin. Scoop about 2-3 tablespoons of seasoned rice into each muffin cup, pressing it down to form a compact layer. Top with a small amount of mayonnaise and sprinkle with furikake and shredded nori.

On one half of the rice cakes, spoon the crab mixture. On the other half, spoon the tuna mixture.

Bake in a preheated oven at 180°C (350°F) or under the broiler on a medium setting for about 15-20 minutes, or until the toppings are lightly browned and bubbly.

Carefully remove the rice cakes from the muffin tin. Place a piece of nori on a plate, top with a rice cake, and serve immediately.