INGREDIENTS:
1 box Mind Blown Crab Cakes (2 cakes)
2 cups prepared sushi rice
1 ripe avocado, sliced
1 Tablespoon furikake seasoning
Garnish: green onions, cilantro, seseame seeds
DRIZZLE:
Plant Based Mayo, we used Fabalish Original Mayo
Sriracha or hot sauce of choice to taste
1/2 lime, juiced
DIRECTIONS:
1) Let the Mind Blown Crab Cakes thaw in the fridge overnight. When ready to prepare, mash both crab cakes in a mixing bowl with a fork to make crab ‘meat; and set aside.
2) Preheat oven to 400.
3) In the bottom of 2 small baking dishes or one 8x8 baking dish, layer the prepared rice in the bottom, then add the crab ‘meat’ mixture on top dividing evenly into each dish; bake for 25 minutes until golden brown on top.
4) In the meantime, whisk together the plant based mayo, sriracha, and lime juice until smooth.
5) Remove the dishes from the oven to cool for 5 minutes. Sprinkle on half the furikake seasoning, drizzle the plant based mayo sauce and more Sriracha, sliced avocado, green onion, and then sprinkle remaining furikake seasoning.