How to make it
Preheat oven to 350 °F. To make the sushi rice: rinse rice well. Add rice and water to a rice cooker, and set to cook.
In a small saucepan, mix Lee Kum Kee Seasoned Rice Vinegar, granulated sugar, and Lee Kum Kee Panda Brand Cooking Soy Sauce. Heat on low setting until sugar dissolves. Once rice is cooked, dump the hot rice into a large mixing bowl. Gently fold the vinegar mixture into the rice. Add the toasted sesame seeds, gently fold in.
Grease pan with Lee Kum Kee Pure Sesame Oil. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside. Make the crab layer: Chop imitation crab and add in ½ cup of Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs) and Lee Kum Kee Sriracha Chili Sauce, stir well to combine. Crack egg into the bowl, beat to break up, then mix well to fully combine.
Spread imitation crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds. Make the topping: Drizzle ⅓ cup of Lee Kum Kee Sriracha Mayo Dressing or Spread (Cage-Free Eggs) and 2 tablespoons of Lee Kum Kee Sriracha Chili Sauce over the sushi casserole.
Bake for 25 minutes. Serve hot, garnished with sliced cucumber and sliced green onions. Serve with nori. Enjoy!