The Weeknight Table

INGREDIENTS

Grains

2 cups uncooked sushi rice

Produce

2 green onions, thinly sliced

Seafood

10 oz lump crab meat, picked over for shells

8 oz crawfish tails, drained if using packaged

8 oz salmon, cooked and flaked (about 2 cups)

Dairy

4 oz cream cheese, softened

Pantry / Seasonings

2 tablespoons rice vinegar

1 tablespoon white sugar

½ teaspoon salt

Furikake, as needed for layering

Sesame seeds, optional for topping

Condiments

½ cup Kewpie mayonnaise

2–3 tablespoons sriracha (adjust to taste)

Other

Seaweed snacks, for serving

INSTRUCTIONS

Cook the sushi rice according to package instructions.

In a microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for about 30 seconds, or until the sugar and salt are dissolved. Pour the mixture over the hot rice and gently fold to season. Set aside to cool slightly.

Cook the salmon by seasoning lightly with salt and pepper, then baking at 375°F for 15–17 minutes or air frying at 400°F for 10–12 minutes, until just cooked through. Flake into large pieces.

In a large bowl, combine the crab, crawfish tails, and flaked salmon. Add the softened cream cheese and about half of the Kewpie mayo. Mix until creamy but still slightly textured.

In a small bowl, stir together the remaining Kewpie mayo and sriracha to make a smooth drizzle sauce. Set aside.

Preheat the oven to 400°F and lightly grease a 9×9 or 9×13 baking dish.

Transfer the seasoned sushi rice to the baking dish and gently press into an even layer.

Sprinkle a generous layer of furikake over the rice.

Spread the seafood mixture evenly over the top, smoothing it out without pressing too hard.

Bake for 10–15 minutes, until heated through and lightly bubbling around the edges.

Switch the oven to broil and broil for 2–3 minutes, just until the top gets lightly golden and slightly caramelized. Watch closely so it doesn’t burn.

Remove from the oven and drizzle generously with the sriracha mayo. Sprinkle with additional furikake, sesame seeds if using, and sliced green onions.

Serve warm by scooping onto seaweed snacks and folding like a handheld bite.