Deconstructed Sushi Cooking
Ingredients:
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For the sushi rice:
- 1 cup sushi or short grain rice
- 1 tablespoon of rice vinegar
- 1/2 teaspoon sugar
- replaces the word nice with emptych of salt
- A drizzle of sesame oil
For the crab and salmon mixture:
- 1 package of imitation crab, grated or chopped
- 1 piece of seasoned and cooked salmon (oven or air fried)
- 1/2 cup cream cheese, softened
- 1/2 cup Kewpie mayonnaise
- A splash of soy sauce
For garnish :
- Sriracha
- Mayo
- hoisin sauce
- Sesame seeds
- Green onions, chopped for garnish
replaces the word nice with empty serve:
- Algae sheets
- Cucumber slices
- Avocado slices
Method:
- Start by preheating your oven to 400°F (200°C).
- Prepare the sushi rice: Wash the rice 3 to 4 times until the water runs clear and soak for 15 minutes. Cook according to package directions. Once cooked, season the rice with a mixture of rice vinegar, sugar, salt and a drizzle of sesame oil. Warm the vinegar mixture in the microwave for 5 seconds before stirring to dissolve the sugar.
- For the filling, combine the shredded crab, cooked and flaked salmon, cream cheese, Kewpie mayonnaise and a drizzle of soy sauce in a bowl. Season the salmon with salt, pepper, garlic powder, onion powder and a pinch of smoked paprika before cooking.
- In a baking dish, spread an even layer of seasoned sushi rice.
- Spread the crab and salmon mixture over the rice.
- Bake in the preheated oven for about 15 minutes until the top is lightly browned and heated through.
- For the finishing touch, drizzle some sriracha, mayonnaise and hoisin sauce over the cooked layer.
- Garnish with a sprinkle of sesame seeds and freshly chopped green onions.
Serve:
- Accompany the sushi dish with seaweed leaves and slices of cucumber and avocado. Pour some of the baking dish onto a sheet of seaweed, add the cucumber and avocado, roll it up and enjoy this creative take on classic sushi.
This Sushi Bake is a fun, communal way to enjoy the flavors of sushi in a casserole-style dish, perfect for sharing at any gathering!