Baked Sushi

Sushi rice

• 500 g short grain rice (sushi rice)
• 1000 g water
• 4 tbsp white rice vinegar
• 2 tsp caster sugar
• 1 tsp fine sea salt
• 30 g furikake (Japanese rice seasoning)

Creamy topping

• 200 g cream cheese, softened
• 50 g mayonnaise, Japanese style
• 1 tbsp sriracha chilli sauce
• ½ tsp salt
• 200 g ripe mangoes (approx. 1 mango), diced
• 100 g Japanese cucumber (approx. 1 cucumber), diced
• 200 g crab sticks, shredded
• 60 g mozzarella cheese, shredded
• 24 sheets nori seaweed
• 1 - 2 ripe avocados, cut in thin slices (optional)
• 24 pieces sashimi