A savory casserole featuring creamy chicken, seasoned rice, and melted cheese baked until golden and bubbly.
# Components:
→ Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
→ Chicken Mixture
06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/2 cup mayonnaise (preferably Japanese Kewpie)
08 - 2 tablespoons cream cheese, softened
09 - 1 tablespoon sriracha (adjust to taste)
10 - 1 tablespoon soy sauce
11 - 2 green onions, thinly sliced
→ Topping & Assembly
12 - 1 cup shredded mozzarella cheese
13 - 2 tablespoons furikake seasoning
14 - 1 avocado, sliced
15 - 1 sheet nori, cut into strips or snack-size sheets
16 - 1 tablespoon toasted sesame seeds
17 - Extra sriracha and mayonnaise, for drizzling
# Method:
01 - Preheat the oven to 400°F. Lightly grease a 9x9-inch baking dish.
02 - Rinse sushi rice under cold water until water runs clear. Combine with 2 1/2 cups water in a pot, bring to boil, then cover and simmer for 15 minutes. Remove from heat; let rest covered for 10 minutes.
03 - In a small bowl, dissolve rice vinegar, sugar, and salt. Gently fold seasoning into cooked rice.
04 - In a medium bowl, mix shredded chicken, mayonnaise, cream cheese, sriracha, soy sauce, and green onions until creamy and uniform.
05 - Spread seasoned rice evenly in the baking dish. Sprinkle 1 tablespoon of furikake over rice. Layer chicken mixture on top, then scatter shredded mozzarella cheese and remaining furikake.
06 - Bake for 20 to 25 minutes until cheese is melted and lightly golden.
07 - Remove from oven and allow to cool for 5 minutes. Top with sliced avocado, nori strips, toasted sesame seeds, and drizzle with extra sriracha and mayonnaise as desired. Serve warm.
