Sushi Bake

for the rice

• 1 1/2 cups sushi rice rinsed well
• 1/4 cup rice vinegar
• 1 tbsp granulated sugar
• 1 tsp salt or to taste
• 1 tbsp furikake or japanese inspired sesame seaweed seasoning
• 1 tbsp sesame seeds toasted

for the remainder of sushi bake

• 1/2 cup cream cheese softened
• 8 oz crab meat finely chopped or shredded (or imitation crab meat)
• 8 oz Shrimp cooked, finely chopped (or salmon, tuna, etc.)
• 1/4 cup mayonnaise Japanese mayo preferred (Kewpie
• 2 large sheets nori aka seaweed wrap (or 3-4 small ones to cover baking dish)
• 4 talks asparagus blanched in boiling water for about 3 minutes, chopped into about 1 inch pieces
• 2 tbsp mayonnaise drizzled, with sriracha
• 2 tbsp unagi sauce drizzled (or eel sauce, for sushi

for the topping/garnish

• 2 scallions white and green parts, diced
• 1 large avocado diced
• 1 large cucumber diced
• 1 tbsp furikake sprinkled