SUSHI BAKE

Asian|Casseroles|Seafood

Ingredients

The Rice:

2 cups raw sushi rice

2 cups water

1 teaspoon salt

¼ cup rice wine vinegar

1 tablespoon sugar

The Seafood:

1 ½ pounds salmon filets, skinned

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

½ pound imitation crabmeat, shredded and rough chopped

8 ounces cream cheese, softened to room temperature

½ cup Kewpie mayonnaise (or regular will also work in a pinch)

1 tablespoon soy sauce

1 tablespoon sriracha sauce

1 tablespoon oyster sauce

⅓ cup scallions, chopped

The Nori and the Garnish:

3 large sheets nori (roasted seaweed)

2 tablespoons furikake (Japanese rice seasoning), divided

2 teaspoons black and white sesame seeds

3-4 tablespoons sriracha mayo

¼ cup scallions, chopped

1 avocado, chopped

1 English cucumber, chopped thin

2 packages seaweed snacks (or nori cut into small squares)

Instructions

Combine the rice, water, and salt in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and cook for 12 minutes. Remove from heat and let stand, covered, until tender, 10 minutes more. The rice will continue to steam. Remove lid and let rice cool.

Combine the vinegar and sugar in a small bowl and stir to partially dissolve. Microwave for 30 seconds to fully dissolve the sugar. Fluff the rice with a fork and stir in the vinegar and sugar mixture.

Preheat your oven to 375 degrees. Place the salmon in a parchment lined baking dish and season with the salt and pepper. Drizzle the olive oil over the top. Bake for 10 minutes and remove from the oven. The salmon will not be cooked through but will continue cooking in the casserole.

Place the imitation crab meat in a large bowl with the cream cheese and the warm salmon. Break the salmon up with 2 forks and mix with the crab and cream cheese. Add the mayo, soy sauce, sriracha, and oyster sauce to the bowl and mix thoroughly. Add the scallions to the bowl and mix until well combined.

To prepare the casserole, coat a 9” x 13” baking dish with non-stick spray. Place the rice into the baking dish and press it into an even layer in the bottom of the dish. Crumble the 3 large sheets of nori all over the top of the rice and spread into an even layer. Sprinkle 1 tablespoon of the furikake spice over the top.

Spread the salmon and crab mixture in an even layer over the top. Top with the remaining tablespoon of furikake and the sesame seeds.

Bake for 25-30 minutes until bubbly around the edges and lightly browned on top.

Drizzle sriracha mayo all over the top and garnish with chopped scallions and avocado. Serve with seaweed chips and cucumbers on the side. Add an extra drizzle of sriracha mayo or soy sauce as desired. DEVOUR!!