Next time you have a sushi desire, prepare SUSHI BAKE instead of rolling and slicing! All of your favorite flavors are cooked and broiled in the oven until they are perfectly crispy, and they may be eaten by the spoon or with nori. It’s not at all lacking in flavor, but it’s far simpler to prepare than traditional sushi. The crab and shrimp filling tastes exactly like a shrimp tempura roll, which is an unbeatable classic!
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
- Until the water runs clean, rinse the sushi rice for a minute or two. Before rinsing, immerse it in water for fifteen minutes if you have the time.
- Heat a pot with three cups of water over high heat until it boils. Once the rice and salt are boiling, reduce the heat and cover to simmer for 20 minutes. After that, turn off the heat and cover for an additional ten minutes. After that, fluff it up.
- Place the sesame oil, granulated sugar, and rice vinegar in a small bowl. You may either rapidly reheat it in a pot or microwave it for 30 seconds to dissolve the sugar.
- Pour this over the rice and stir until all the grains are uniformly covered. It ought to be really sticky!
SPICY MAYO
- In a small bowl, combine mayo, sambal, sriracha, sesame oil, sugar, and lemon juice to make the spicy mayo. Set aside after it’s nice and creamy.
MAKE THE CRAB AND SHRIMP FILLING
- Crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sambal or Sriracha, and lime juice should all be combined in a bowl. Stir until thoroughly blended.
ASEMBLE AND BAKE
1:Preheat oven to 425°F.
2:Place the rice in the bottom of a 9 x 9 baking pan or casserole dish. To achieve the correct thickness, add as much or as little rice as you prefer. Next, cover the rice with a layer of seaweed. Top with the entire mixture of shrimp and crab.
3:Place in the oven and bake for ten to fifteen minutes, or until the top is golden. You can broil it for a few minutes to add more crispiness and color, but be careful not to burn it.
Drizzle with the unagi sauce and spicy mayo after taking them out of the oven. Top with avocado, green onions, and sesame seeds, then savor!
Variations
You are welcome to substitute jasmine rice for sushi rice in this recipe since it is not traditional sushi. Add the vinegar, sugar, and sesame oil mixture to the cooked rice after preparing it as you would naturally.
To replace the shrimp in this dish, just use twice as much crab. I used imitation crab meat.
Unagi sauce is optional. To drizzle over the sushi, you can buy it from the Asian grocery. It has a pleasant sweet flavor and is often referred to as eel sauce.
Before putting the crab and shrimp mixture in the oven or shortly before broiling, sprinkle some butter-coated Panko breadcrumbs on top for extra crunch!
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 |