# The Ingredients 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 and 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
# Step-by-Step Instructions:
01 - Set the oven to 400°F to prepare for roasting.
02 - Rinse sushi rice under cold water until clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold this mixture into the cooked rice.
04 - In a medium bowl, thoroughly combine shredded crab, softened cream cheese, mayonnaise, sriracha, and soy sauce.
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 to 20 minutes, stirring once, until golden and tender.
06 - Lightly grease a 9x13-inch baking dish. Evenly spread the seasoned sushi rice across the bottom, pressing gently. Sprinkle furikake seasoning over the rice.
07 - Evenly distribute the crab filling over the rice layer.
08 - Top the crab mixture with the roasted vegetables and cooked edamame.
09 - Drizzle extra mayonnaise and sriracha over the top. Sprinkle toasted sesame seeds and additional furikake seasoning.
10 - Bake in the preheated oven for 10 to 12 minutes until hot and slightly golden on top.
11 - Remove from oven and let rest for 5 minutes. Garnish with sliced green onions and serve with nori squares for scooping.
