Description
A trendy and delicious deconstructed sushi dish, perfect for sharing and customizable to your taste.
Ingredients
Scale
- 1 lb sushi rice
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 8 oz imitation crab meat, shredded
- 1/2 cup Japanese mayonnaise
- 2 tbsp sriracha
- 1/4 cup masago or tobiko (fish roe)
- 2 sheets nori, cut into strips or squares
- Optional toppings: avocado, cucumber, sesame seeds, green onions
Instructions
- Cook sushi rice according to package directions.
- While rice is cooking, mix rice vinegar, sugar, and salt until dissolved.
- Once rice is cooked, gently fold in the vinegar mixture. Let it cool slightly.
- In a bowl, mix shredded crab meat, mayonnaise, and sriracha.
- Spread the seasoned sushi rice evenly into a baking dish or individual ramekins.
- Layer the crab mixture over the rice.
- Sprinkle masago or tobiko over the crab mixture.
- Add any optional toppings you prefer.
- Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and slightly golden.
- Garnish with nori strips and sesame seeds before serving.
Notes
- Adjust sriracha to your spice preference.
- Feel free to use fresh cooked crab meat instead of imitation crab.
- Other seafood like cooked shrimp or salmon can also be used.
- Serve warm with chopsticks or a spoon.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Sushi Bake, deconstructed sushi, rice dish, seafood bake, party food, appetizer