I am firmly of the opinion that everyday food can still feel special, which brings me to Sushi Bake. I love a main course with enough character to carry the whole meal. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 12 ounce imitation crab
- 10 ounce salmon
- 2 cups sushi rice or short grain
- 3 cups water
- 2 tbs rice vinegar
- 1 tbs sugar
- 1/2 tsp salt
- 5 ounces cream cheese
- 1/3 cup Japanese mayonnaise (kewpie)
- Sriracha
- Green onions
- Furikake
- Avocado
- Mango
Instructions
- Rinse the rice until the water is clear to get rid of the starch and strain, add to a pot with the water bring to a boil then turn the heat down to a simmer and cook until all the water is absorbed, 15-20 minutes.
- In a small bowl add 2 tablespoons of rice vinegar, 1 tablespoon of sugar, salt and heat in the microwave to dissolve, stir into the rice and set aside to cool.
- Season the salmon with salt and pepper, in a pan heat 1 tbsp oil and sear the salmon for 3 minutes on each side.
- In a bowl add the crab, salmon, 5 ounces of cream cheese, mayo, sriracha and green onions. Mix well by hand.
- Grab your baking dish I used 8×8 if you want thicker rice base you can also use 9×13.
- Add the rice and press it down to the bottom of the dish then sprinkle with furikake top with the mixture and pat down with a plastic wrap to get an even layer.
- Preheat oven to 400F and bake the sushi for 15 minutes.
- Once out top with sriracha mayo, unagi, sriracha, furikake, green onion, avocado and mango.
- Enjoy on its own or wrapped in nori.