I am always craving sushi. 90% of the time when my husband asks what I’m in the mood for when we decide to eat out, my answer is sushi (bless him for his patience). As fellow sushi and sashimi lovers know, it’s an expensive habit.
When one of my closest friends introduced me to the sushi bake recipe, my world changed. It’s essentially sushi in casserole form, where you layer sushi rice with furikake, a mixture of your favorite seafood protein of choice with premium imitation crab meat, tobiko, and green onion seasoned with Japanese mayo and wasabi. It is easy to make, more cost-effective than going to a nice restaurant, and very filling. Especially when we’re currently under shelter in place orders and all restaurants are closed besides takeout, I couldn’t have learned this recipe at a better time.
Ingredients
These are the ingredient amounts for an 8-inch square casserole dish.
2 cups of sushi rice
1 lb of fresh seafood scallops, quartered (or your seafood protein of choice)
3/4 lb of premium imitation crab meat sticks, chopped
1/2 cup of Japanese mayo
2 stalks of green onion, chopped
Wasabi paste to taste
2 tbsp of tobikko
1 jar of nori furikake seasoning
1 package of nori seaweed sheets
Instructions
To save time, you can cook your sushi rice the day before and refrigerate
Preheat oven to 450 degrees
In a large bowl, mix your scallops, crab meat, and green onion with Japanese mayo. Add tobikko and wasabi to your taste.
Layer the bottom of the casserole dish with sushi rice, about a half-inch thick.
Top the sushi rice with the nori furikake evenly.
Layer in the seafood mixture on top of the rice evenly.
Top the seafood mixture with nori furikake.
Bake for 12 minutes (this timing works for fresh scallops, adjust based on your protein).
Spoon the bake onto a seaweed sheet and roll into little handrolls.
JULIENNE CARROTS 