This turned out way better than I imagined. It's super easy to make, the only thing is, it's a lot of downtime. You have to cook the rice. Let the rice cool. Let it set in the refrigerator for 30 min. Bake for 15 min. Cool for 10 min. If I didn't work from home, I probably wouldn't make it. That said, for all your remote workers, stay-at-home parents, and weekend chefs -- MAKE THIS! If you're not a veg head, replace tofu with immitation crab meat.
Source: Delish | Serves: 8 | Time: ~1 hr 15 min (lots of wait time)
Changes: used vegan cream cheese; used regular vegan mayo; replaced soy sauce with coconut aminos; used tofu instead of imitation crab; and replaced cucumber with zucchini (the hubby and roommate both hate cucumber)
Ingredients
3 1/2 cups cooked sushi #rice
1 tbsp plus 1 1/2 tsp unseasoned rice vinegar
1 tbsp granulated sugar
1 1/2 tsp kosher salt
2 tbsp canola oil
3 tbsp vegan cream cheese, room temperature (I used Daiya coconut milk based, had to pop in the microwave to get an even consistency)
2 tbsp vegan mayonnaise, plus more for drizzling
2 tbsp sriracha, plus more for drizzling
1 tbsp reduced-sodium soy sauce, plus more for serving
2 tsp wasabi
3 scallions, sliced, divided
1 block extra firm #tofu, pressed and shredded
1/4 cup furikake, divided
1 #avocado, sliced or chopped
1/4 cup finely chopped #zucchini
Toasted sesame seeds and small nori sheets, for serving
Instructions
Spray a 2-quart baking dish with cooking spray. If using fresh, cooked, warm rice, continue to step 2. If using leftover rice, place rice in a small heatproof bowl and cover with a damp paper towel. Microwave until rice is warmed through, 30 to 60 seconds.
In a medium bowl, toss rice, vinegar, sugar, and salt until sugar and salt are dissolved. Spread rice mixture into bottom of prepared dish, packing down firmly. Refrigerate until cold, about 30 minutes.
Preheat oven to 425°. Drizzle rice mixture with oil. Bake 10 minutes.
Meanwhile, in a medium bowl, mix cream cheese, mayonnaise, sriracha, cocount aminos, wasabi, and two-thirds of scallions. Fold shredded tofu until well combined.
Sprinkle rice mixture with 2 tablespoons furikake. Top with tofu mixture, evenly spreading. Drizzle with mayonnaise and sriracha.
Bake until rice is slightly toasted and tofu is warmed through, about 15 minutes more. Let cool 10 minutes.
Top with avocado, zucchini, sesame seeds, remaining scallions, and remaining 2 tablespoons furikake. Serve with nori sheets and coconut aminos alongside.
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