SUSHI BAKE…..definitely a real crowd pleaser This is an easier way to serve up a favorite; eliminating the tedious and time consuming process of rolling up individual Sushi. Bake up a batch and serve it up with seasoned toasted seaweed sheets and prepare to watch it disappear!
4 cups COOKED Sushi rice (use a stickier short grain type of rice)
1 lb. Imitation crab sticks, shredded
1 lb. baby scallops, thawed OR baby shrimp, optional
1 cup Japanese Mayonnaise, more if needed (Hellman’s REAL mayonnaise may be substituted)
1/2 cup Green onions, chopped
1 – 2 Tbsp. Sriracha hot sauce, add to your taste
1 jar Nori Furikake seaweed sprinkles
2 Tbsp. Tobiko fish roe, optional
Seaweed sheets, each cut into 4ths (I prefer the Korean sushi wraps)
Using an open fry pan, add about 2 Tbsp. vegetable oil. On HIGH heat, brown the scallops until nicely golden and somewhat cooked. Pour off into a colander and drain excess grease. Set aside.
NOTE: You can also substitute the scallops for shrimp.
Into a mixing bowl, combine the shredded imitation crab meat, the scallops, mayonnaise, green onions, and Sriracha sauce. Stir to combine well. Add in the Tobiko fish roe.
NOTE: You can add some prepared Wasabi paste to the mixture OR add some Wasabi Mayonnaise for a bit of a kick. Try a different variation by using: 1 cup Sour cream mixed with 1/2 cup Hellman’s mayonnaise in place of the Japanese mayonnaise.
Now, into an 9×9-inch baking dish, (I like it a little thicker), place the cooked sushi rice into the bottom and spread throughout the pan. Press down to compact the rice into the dish, making the first layer.
NOTE: You can use a 9×13-inch baking dish for this recipe, just realize that the layers will be thinner.
Generously sprinkle the seaweed Furikake over top of the layer of rice. Save some for garnishing the top of the dish!
NOTE: A variation to this recipe, you can add a layer of thinly sliced avocado to the dish as well. Pretty much, anything that is in a regular rolled up sushi, you can add as a layer into this dish. BE CREATIVE! 😉
Now add the crab/mayonnaise mixture over the Furikake and spread out to cover completely.
Top with more Furikake sprinkles.
Place under the broiler and cook just to turn the top of the dish a golden color, turning the dish often to brown evenly. Keep a watchful eye on this as it will burn quickly….Serve topped on toasted Nori sushi sheets that have been cut into small rectangles.