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Ingredients
1. Core Base
Think of this as a build-your-own formula with 4 interchangeable layers:
Rice Layer:
- 2 cups jasmine rice
- 2 cups water
- ¼ cup seasoned rice vinegar (Marukan)
Method:
- Cook rice
- Fold in vinegar
- Spread into baking dish
- Press lightly
- Set aside to cool.
2. STANDARD CRAB BASE (shared foundation)
- 16 oz imitation crab, chopped
- ½ cup Japanese mayonnaise
- 2 oz cream cheese
- 1 Tbsp sriracha
- 3 Tbsp furikake
Mix until creamy and uniform.
3. FLAVOR MODIFIER (This is where each version changes)
Choose ONE per batch:
A. MANGO TROPICAL PROFILE
Add to crab base:
- ½ cup diced mango
- 1–2 tsp lime juice
Finish toppings:
- Spicy mayo
- Unagi sauce
- Extra mango cubes
- Green onion
Flavor direction: sweet + spicy + citrus lift
B. GARLIC SOY UMAMI PROFILE
Replace/add to crab base:
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp garlic powder
- 1–2 tsp honey
Finish toppings:
- Unagi sauce (heavier drizzle)
- Light spicy mayo
- Toasted sesame seeds
- Green onion
Flavor direction: savory, glossy, restaurant-style umami
C. GOCHUJANG SPICY PROFILE
Replace/add to crab base:
- 1–2 Tbsp gochujang
- 1 tsp rice vinegar
- 1 tsp sesame oil
Finish toppings:
- Spicy mayo mixed with gochujang
- Light unagi drizzle
- Optional kimchi
- Green onion + sesame seeds
Flavor direction: fermented heat, bold spice, Korean-inspired depth
4. ASSEMBLY (identical for all versions)
- Spread cooled rice into baking dish
- Sprinkle 2–3 Tbsp furikake over rice
- Spread crab mixture evenly on top
- Broil 3–5 minutes until lightly golden and bubbling
- Drizzle sauces + add toppings
