Sushi Bake

• 活動時間: Prep Time 20 mins Cook T

食材

Course: Appetizer, Main Course Cuisine: Asian

Keyword: sushi bake, Sushi Bake Recipe, sushi casserole

Ingredients

For the Rice • 2 cups uncooked Calrose sushi rice* • 3 cups water • 1/4 cup seasoned rice vinegar

For the Crab Mixture • 1/3 cup Kewpie Japanese mayonnaise** • 2 ounces cream cheese softened • 1/4 cup diced scallions • 1 tablespoon sriracha

• 1/4 cup furikake seasoning*** divided

For the Spicy Mayo • 1/3 cup Kewpie Japanese mayonnaise • 1 & 1/2 tablespoons sriracha

For Serving

or Nori sheets cut to size • sliced thin rounds of Persian or English cucumber • sliced avocado

Servings: 6

• 8 ounces imitation crab shredded lengthwise, then chopped into tiny pieces • roasted seasoned Korean seaweed sheets (the pre-cut snack packs are the best) -

步驟

Instructions

Make the rice

1. Butter a 13x9 rimmed baking sheet or glass casserole dish. Set aside.

2. Add the dry sushi rice into a fine-mesh sieve. Then run it under cold water making sure to mix the rice around with a spoon or your fingers, until the water runs clear, about 1 minute.

3. Add the rice and 3 cups of water to a rice cooker or pot and cook according to package directions.

4. Transfer cooked rice to the rimmed baking sheet or baking dish and drizzle the seasoned rice vinegar evenly all over the top. Gently combine with a slicing motion using a rice paddle/spoon (be gentle, do not stir or mash it up.) Fan the rice while mixing to dry it out slightly. Set aside to cool.

Make the crab mixture

1. In a medium mixing bowl, stir together Kewpie mayonnaise, softened cream cheese, diced scallions, and sriracha until smooth. Add in the finely chopped imitation crab and mix until everything is combined.

Assemble and Bake

1. Preheat oven to 400°F.

2. Evenly spread the cooled sushi rice into the baking sheet and compress so it's firm, but not super tight.

3. Sprinkle half of the furikake evenly over the rice, then spread the spicy crab mixture on top of that. Cover with the remaining furikake.

4. Bake in the oven 10-15 minutes until the top just begins to brown and bubble and the casserole is warmed through.

Make the spicy mayo

1. Whisk together Kewpie mayonnaise with the sriracha. Transfer to a plastic bag and snip off a corner. Drizzle the mixture over the baked sushi.

To serve

1. Allow baked sushi to cool for about 15-20 minutes before slicing.

2. Cut portions to fit onto a piece of toasted seaweed and cradle it sort of like a mini taco. Garnish with a cucumber round, diced avocado, and scallions.

筆記

*Calrose sushi rice is a specific type of Japanese rice that's short and stubby, which becomes sticky as it cooks. Koshihikari, Botan, and Nishiki are all popular brands, but any brand is fine as long as it's sushi rice.

**Kewpie mayo is thicker, creamier, sweeter, and tangier than traditional mayo and also adds a subtle, rich, sweet flavor. If you can't find it, regular mayonnaise is ok.

***This is a mixture of toasted sesame seeds, seaweed flakes, sugar, salt, and other seasonings...and pretty much tastes awesome on more than just rice. There is no substitute. You can find it at the store with all the other spices.

Nutrition

Calories: 507kcal | Carbohydrates: 59g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 556mg | Potassium: 114mg | Fiber: 3g | Sugar: 2g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 2mg