When that sushi craving hits next time, skip the rolling and slicing and just make SUSHI BAKE instead! All the delicious flavours you know and love but baked and broiled in the oven to crispy perfection and enjoyed with nori or by the spoon. It’s a lot easier to make than traditional sushi BUT it’s not anywhere near short on flavour. The crab and shrimp filling tastes just like a shrimp tempura roll – a classic that can’t be beat!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Ingredients
SPICY MAYO
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sambal
- 1 tablespoon siracha sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
CRAB AND SHRIMP FILLING
- 8 Ounces crab meat
- 8 Ounces shrimp finely chopped into small pieces
- 1/4 cup mayonnaise Kewpie mayo preferred
- 1/4 cup cream cheese room temp
- 1 1/2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon of samba or sriracha(Siracha Sauce)
- 1 tablespoon lime juice
- 1/4 cup green onions thinly sliced
RICE
- 2 cups sushi rice rinsed well
- 3 cups water
- 1 teaspoon salt
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon sesame oil
OTHER
Nori Seaweed sheets or furikake
Cucumber
Green onion
Avocado
Sesame seeds
Unagi sauce
Instructions
MAKE THE SUHSI RICE
- Rinse the sushi rice for a minute or two until the water runs clear. If you have time, soak it in water for 15 minutes prior to rinsing.
- Add 3 cups of water to a pot over high heat and bring to a boil. Add the salt and rice and once boiling, lower the heat and cover to simmer for 20 minutes. After, turn off the heat but leave covered for 10 more minutes. Then fluff it up.
- In a small bowl, add the rice vinegar, granulated sugar, and sesame oil. Microwave for 30 seconds or quickly warm it up in a pot just so the sugar dissolves.
- Pour this over the rice and mix so that each grain of rice is coated evenly. It should be very sticky!
SPICY MAYO
- To make the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. Once it’s creamy and smooth, set aside
MAKE THE CRAB AND SHRIMP FILLING
- In a bowl, combine crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sriracha or sambal, and lime juice. Mix together well until evenly combined.
ASEMBLE AND BAKE
1:Preheat oven to 425°F.
2:To a casserole dish or 9×9 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness. Then add a layer of seaweed on top to cover the rice. Add all the crab and shrimp mixture on top.
3:Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and colour on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.
Once out of the oven, drizzle with the spicy mayo and unagi sauce. Add avocado, green onions, and sesame seeds on top and enjoy!
Variations
Since this is not traditional sushi, feel free to use Jasmine rice instead of sushi rice in this recipe. Just prepare it as you naturally would and add the vinegar, sugar, and sesame oil mixture to the cooked rice.
To avoid the shrimp, just double the crab used in this recipe. I used imitation crab meat.
Unagi sauce is optional. You can purchase it at the Asian supermarket to drizzle on top of the sushi. It’s also known as eel sauce and it has a nice sweet taste.
For more crunch, add some Panko breadcrumbs coated in butter on top of the crab and shrimp mixture before popping in the oven or right before broiling!
Nutrition
Estimated values per serving – actual may vary based on specific ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 18g |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Cholesterol | 55 mg |
| Sodium | 780 mg |
| Potassium | 320 mg |
| Fiber | 2g |
| Sugar | 5 g |
| Vitamin A | 450 IU |
| Vitamin C | 3 mg |
| Calcium | 110 mg |
| Iron | 2 mg |