It won't last long, but it's delicious!
I love sushi, but it's not always the most affordable meal to eat out. I saw this sushi bake floating around and had to make it. It definitely filled my sushi craving and was a little cheaper than going out for sushi.
“Two words. So yummy!"
Ingredients
Serves 6
Rice Base
1 1/2 Rice (Do Not Use Instant Rice)
2 Cups Water
1/4 Cup Rice Vinegar
Meat Mix
8 Ounces Imitation Crab, Chopped
16 Pieces Shrimp, Cooked and Chopped
1/4 Cup Mayo
1 Tablespoon Sriracha (Trader Joe's is my favorite)
1/2 Tablespoon Lemon Juice
1/2 Tablespoon Soy Sauce
Nori Sheets
1 Tablespoon Sesame Seeds, Toasted
1/4 Teaspoon Sugar
1/4 Teaspoon Salt
Sauce
1/4 Cup Mayo
1-2 Tablespoons Sriracha or Hot Sauce
Splash of Rice Wine Vinegar
Sprinkle of Salt
Sprinkle of Pepper
Optional Toppings:
Avocado, Sliced
Green Onion, Diced
Directions
Butter a 9x13 baking pan and set aside. Preheat the oven to 375 degrees.
Rinse the rice with cool water until the water runs mostly clear.
Cook the rice according to the package. Usually it calls for boiling two cups of water, adding your rinsed rice, covering the rice and turning the heat to low letting it simmer for about 20 minutes or until water is absorbed and rice is cooked.
While the rice is cooking, get a small pot of water boiling. Once boiling, turn the heat off and add the shrimp for two to three minutes. Drain, rinse with cool water and chop into chunks. You can also chop up the crab and toast your sesame seeds at this time.
Once the rice is cooked, fluff it with a fork, mixing in the rice vinegar gently with a wooden spoon. Move the rice to the buttered 9x13 pan. Do not spread and push down the rice yet. Set aside and let it cool.
In a medium bowl, add the chopped crab, chopped shrimp, 1-2 crumbled nori sheets, mayo, sriracha, lemon juice and soy sauce. Mix until well combined.
Now it's time to layer everything.
Spread and compress the rice evenly into the pan with a wooden spoon.
Sprinkle sugar, salt and toasted sesame seeds evenly over the rice. Take 2-3 Nori sheets, crumble them with your hands and evenly distribute them over the rice.
Spread your meat mixture evenly over the top.
Put your assembled sushi bake into the oven for 10-15 minutes. Eveything is already cooked, so you are just looking to evenly heat and bake eveything together. I wanted the top a little crispy, so I broiled for a few minutes after baking time as well.
While it's baking, cut your vegetables (avocado and green onion) that will top the dish, and make your spicy mayo sauce. In a small bowl, mix the mayo, Sriracha, rice vinegar, salt and pepper. Add more rice vinegar and salt to taste. Mix well and set aside to top the bake.
Once your bake is done, top evenly with your vegetables and drizzle with spicy mayo and more Sriracha. If you like different vegetables or even fruit with your sushi, chop them up and put them on. I'm thinking mango, cucumber, the possibilities are endless which makes a sushi bake so much fun! This recipe will hold in the fridge covered for one to two days. Rice and seafood don't hold long or reheat particularly well, so I would encourage you to eat it in one meal or the very next day.
My recipe comes from a few different places of inspiration, Simply Home Cooked and Seasoned to Taste. I made my own recipe because I don't follow instructions well and used pieces from both of these. I can't provide people with recipes I didn't actually follow, so here we are! I also wanted this recipe to have more accessible ingredients and have my own spin on it. It turned out really delicious, so I wanted to share it. Try it out and let me know what you think. Did you make any changes of your own? Tag me on Instagram or Facebook, hashtag #thegardenandgrub, and leave me comments below!
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