# 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
# Directions:
01 - Preheat oven to 400°F. Rinse sushi rice under cold water until clear. Combine rice and water in saucepan, bring to boil, reduce heat, cover and simmer 15 minutes. Remove from heat and let stand covered for 10 minutes.
02 - Mix rice vinegar, sugar, and salt in a small bowl. Gently fold mixture into cooked rice to season evenly.
03 - Combine shredded crab, softened cream cheese, mayonnaise, sriracha, and soy sauce in a medium bowl until smooth and well mixed.
04 - Toss butternut squash, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Spread on baking sheet and roast for 15 to 20 minutes, stirring once, until golden and tender.
05 - Lightly grease a 9x13-inch baking dish. Evenly press sushi rice into the bottom and sprinkle with furikake seasoning. Spread crab mixture over rice, then top with roasted vegetables and edamame.
06 - Drizzle extra mayonnaise and sriracha as desired, then sprinkle toasted sesame seeds and additional furikake over top.
07 - Bake for 10 to 12 minutes until heated through and slightly golden on top. Remove and cool 5 minutes. Garnish with sliced green onions and serve with nori squares.
