Cook your rice — obvious, I know — but try not to overcook it. Slightly sticky but not mushy is the sweet spot.

While it’s still warm, mix in the rice vinegar, sugar, and salt. It’ll smell like sushi rice instantly.

Sometimes I taste a spoonful right then because… I like rice. No shame.

Press it gently but don’t compact it like cement.

You want it cozy, not suffocated.

Take a bowl, throw in your crab, mayo, cream cheese, sriracha, soy sauce, sesame oil — then mix until it looks creamy and slightly messy.

If you taste it at this stage — you will — don’t feel guilty.

It’s a judge-free zone.

Spread the creamy seafood mixture right over the rice.

I like to leave some uneven swirls because they brown nicely.

Sprinkle it generously.

It adds crunch, saltiness, and umami — all the things that make people go “wow, what is this?”

Pop it into a 190°C (375°F) oven for about 15–18 minutes.

You’re looking for slight bubbling and golden edges — not a burnt volcano.

Sometimes I open the oven door early because I get impatient.

If you do that too… welcome to the club.

Mayo drizzles. Sriracha drizzle. More furikake.

Cut some nori squares and use them like tiny edible scoops.

Scoop. Wrap. Eat.

Then accidentally eat three more servings. Happens to all of us.