Ingredients

For the Sushi Rice

• 4 cups cooked short-grain rice
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 cup Furikake

For the Kani Salad Topping

• 2 cups Imitation crab (kani), shredded
• 2 mangoes, peeled and diced
• 1 cucumber, julienned
• 1/2 cup Japanese mayonnaise
• 1/2 cup quick-melt cheese, shredded
• Nori seaweed sheets

Garnishes

• mango, peeled and diced
• cucumber, julienned
• egg omelet, sliced into strips
• Japanese mayonnaise
• Sriracha sauce