4 Serves
102 Mins
Cook the sushi rice according to package instructions and let it cool slightly.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
573 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
In a mixing bowl, combine the imitation crab, mayonnaise, and hot sauce to create the creamy topping.
Spread the cooked sushi rice into a casserole dish and press down firmly.
Spread the crab mixture evenly over the rice and season with salt and pepper.
Bake in a preheated oven until the top is golden and bubbly.
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Rwandan
Cuban