Kevin’s Natural Foods Korean BBQ Chicken
2 ounces cream cheese, room temperature
¼ cup + ½ cup light mayonnaise
1/4 cup green onions thinly sliced
2 cups sushi rice
2 ½ cups water
¼ cup rice vinegar
2 Tbsp sugar
1 tsp salt
1 nori seaweed sheet
1 Tbsp sriracha
Preheat the oven to 425 F.
For the sushi rice, rinse the rice well. Add rice and water to a saucepan, bring to a boil, reduce to low-heat and cover for 20 minutes. Remove from heat and let sit for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt. Once rice is cool, stir in the vinegar mixture carefully. Set aside.
Next, make your Korean BBQ filling. Cook Kevin’s Natural Foods Korean BBQ Chicken according to package instructions. Remove from heat and allow to cool.
Add the Korean BBQ chicken to a large mixing bowl, then add the cream cheese, mayonnaise, sriracha, green onions, and stir well to combine. Set aside.
To a casserole dish or 9x9 baking pan, add the sushi rice on the bottom. Then add a layer of nori seaweed sheet on top to cover the rice. Add all the Korean BBQ mixture on top.
Put in the oven to bake for about 10 to 15 minutes until golden on top. Once out of the oven, drizzle with the spicy mayo. Add avocado, green onions, and sesame seeds on top and enjoy!