Sushi Bake

• portionen: 6 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour

Zutaten

2 cups Uncooked sushi rice

2 1/4 cups Water

1/4 cup Seasoned rice vinegar

2 Tbsp Granulated Sugar

1 tsp salt

1 Tbsp Toasted sesame seeds

Sesame oil or Pan spray

Furikake

1 lb imitation crab meat

½ cup Kewpie mayo

Sriracha (to taste)

1 egg

Black sesame seeds

1/3 cup Kewpie Mayo

1 Tbsp Sriracha

Cucumber

Green Onions

Nori sheets

Anweisungen

Preheat oven to 350 F.

Sushi Rice

Rinse rice well. Add rice and water to rice cooker, and set to cook.

In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.

Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.

Add the toasted sesame seeds, gently fold in.

Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

Crab Layer:

Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.

Add mayo, stir well to combine. Season with sriracha, to taste.

Crack egg into the bowl, beat to break up, then mix well to fully combine.

Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

Topping:

Mix together remaining 1/3 cup of mayo and sriracha. Drizzle over the sushi casserole - I used a pastry bag, but a spoon works fine.

Bake for 25 minutes.Serve hot, garnished with cucumbers, nori, green onion, and anything else you'd like!

Nährwertangaben

• Kalorien: 550 kcal
• Gesamtfett: 25 g
• Gesättigtes Fett: 4 g
• Transfett: 1 g
• Cholesterin: 49 mg
• Natrium: 1087 mg
• Gesamtkohlenhydrate: 68 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 7 g
• Eiweiß: 10 g