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Baked Mentaiko Kani Sushi Rice

Community Recipes: Baked Mentaiko Kani Sushi Rice by Eileen @crappysotong

Sushi Rice

Baked Mentaiko Kani Sushi Rice

“Made this delicious and trendy Baked Mentaiko Kani Sushi Rice without feeling much guilt - the low calorie kewpie mayo helped too! Check out these benefits [of Alchemy Fibre] which is great for carb lovers, diabetics or anyone who is on Low GI diet!”
Recipe and images contributed by: Eileen (@crappysotong
Don’t forget to tag us on Instagram (@alchemy_foods) to share how your creations look! If you have a recipe you’d like to share, tag us too and we’ll be happy to feature it on our page. 
COURSEMain Course
Servings 4


  • Metal Baking Pan (8 x 5.5")


  • 1 rice-cup Uncooked short-grain white rice , ½ rice cooker cup
  • ½ tbsp. Alchemy Fibre™ For Rice , approx. 8g
  • 3100 g Imitation crab meat , shredded
  • 1 sac Mentaiko (pollock roe) , scraped out from sac
  • 2-3 tbsp. Kewpie Half Calorie Japanese Mayonnaise
  • Furikake (mentaiko or normal) , for garnish
  • Small seaweed pieces , for garnish


  • Wash rice and add Alchemy Fibre™ For Rice into the rice and water and cook using a rice cooker as per normal.
  • While the rice is cooking, prepare the mentaiko-crab meat mixture. In a medium bowl, mix shredded Surimi imitation crab meat with mentaiko and Kewpie mayonnaise. Set aside.
  • Once rice is cooked, spread the rice in a 8 x 5.5” metal tray evenly and lightly press down to the bottom of the tray.
  • Add the mentaiko-crab meat mixture and spread evenly on the rice.
  • Bake in the oven at 200 degree Celsius for approximately 15-20 minutes on the top rack.
  • Sprinkle on furikake and drizzle on more Kewpie mayonnaise in a zig-zag pattern for best aesthetics. Finish with another sprinkle of furikake.
  • Scoop a portion of the baked sushi rice and wrap it with a piece of seaweed. Enjoy!