Sushi Tray Bake

Ingredients

• 400g Koshihikari sushi rice
• 750ml water
• 60ml sushi seasoning
• 30g furikake (Japanese rice seasoning)
• 1 packet Korean crispy seaweed
• 300g peeled raw prawns (chopped roughly)
• 100ml Japanese sriracha mayonnaise
• 1 tbsp roasted sesame seeds
• ¼ cup chopped spring onions or chives
• 200g imitation crab meat
• 120ml Japanese mayonnaise
• ½ tsp lemon zest
• ½ tsp lemon juice
• 4 tbsp tobiko
• 3 sheets Korean crispy seaweed
• 200g canned salmon
• 120ml Japanese sriracha mayonnaise
• 1 tbsp chopped spring onions
• ½ cup corn kernels
• 1 tsp shichimi togarashi (Japanese seven spice powder)
• 20g Obento Pink Pickled Ginger