Prep Time
15 minutes
Cook Time
1 hours


  • 1 cup rice
  • 1 ¼ cup water
  • 10 oz imitation crab, shredded and chopped
  • 12 oz tuna
  • 3 tbsp mayo
  • ¼ cup sugar
  • Black pepper to taste
  • ¼ cup sushi vinegar
  • 1 cup furikake
  • Roasted sesame seeds
  • Roasted seaweed nori


  1. Cook the rice with water using the WHITE RICE mode in your rice cooker.
  2. In a bowl, combine the shredded crab, tuna, mayo, and sugar. Season with black pepper to taste, and then set the mixture aside.
  3. Once the rice is cooked, fluff it with a fork and stir in the sushi vinegar to season the rice.
  4. Sprinkle half of the furikake seasoning over the rice, and then add the crab and tuna mixture on top.
  5. Close the lid of the rice cooker and select the KEEP WARM setting. Let it sit for 10 minutes to allow the flavors to meld.
  6. To serve, scoop the rice onto roasted seaweed sheets (nori). Top with sesame seeds and the remaining furikake seasoning.
  7. Roll the seaweed into sushi rolls or enjoy the rice and crab-tuna mixture as a bowl, and savor the delicious flavors of this sushi-inspired dish!