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Baked Mentaiko Kanhi Sushi Rice with Alchemy Fibre

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, images and video 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.  
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 2 people


  • 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
  • 100 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!
Keyword Baked Rice, Japanese Cuisine, Sushi Rice