This easy-to-assemble twist on the classic California roll delivers similar flavors in a family-friendly casserole format. Using coconut milk to cook the rice adds a little sweetness and flavor that complements the spicy crab topping. Crab is an excellent source of omega-3 fatty acids, which boost your brain health and cognitive function, and can help lower blood pressure and cholesterol levels. It’s also a great source of selenium, which aids immune system function and is full of satiating protein. When served with hydrating cucumbers and skin-loving avocados, this combination makes a deliciously healthy meal perfect for serving a crowd.  

Rice Ingredients:

• 1-14 ounce can coconut milk (unsweetened)
• 2 cups jasmine rice
• 1 1/2 cups water
• pinch salt
• 1/4 cup rice vinegar

Rice Directions:

1. Rinse the rice until the water runs clear, and drain well. 
2. In a medium-sized saucepan with a lid, bring the rinsed rice, coconut milk, water and salt to a boil. Cover, lower to a simmer and cook for 18-20 minutes, until the liquid is absorbed. 
3. Turn off the heat and allow to steam for 10 minutes. Stir in the rice vinegar and season to taste with salt if needed.

Crab Bake Ingredients:

• 1 pound cooked and shelled crab meat 
• 1/2 cup mayonnaise 
• 2-4 tablespoons sriracha or chili crunch, to taste
• 4 tablespoons furikake seasoning mix
• chopped scallions, nori sheets, sliced cucumbers, and sliced avocado, to serve (optional)
• soy sauce, for dipping (optional)

Crab Bake Directions:

1. Preheat your oven to 375 degrees. In a 9×13-inch baking dish, spread the rice in an even layer, using damp hands to press it to the edges of the dish. 
2. In a bowl, mix together the cooked crab, mayonnaise, sriracha and 1 tablespoon of the furikake seasoning mix. Spread the crab mix evenly over the rice. 
3. Bake for 20 minutes, until warmed through and lightly golden in places. Serve with the scallions scattered on top, and the nori sheets, cucumber and avocado alongside, with soy sauce for dipping or drizzling. Enjoy!

Note: feel free to substitute imitation crab for a vegetarian option, or use canned tuna or salmon for an alternative protein.