Sushi Bake
Ingredients
**Spicy Mayo:**
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sambal
- 1 tablespoon sriracha
- 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
- 1/4 cup mayonnaise Kewpie mayo preferred
- 1/4 cup cream cheese room temperature
- 1 1/2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sambal or sriracha
- 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 Sushi Rice:**
- – Rinse the sushi rice until the water runs clear. If you have time, soak it in water for 15 minutes before rinsing.
- – In a pot, bring 3 cups of water to a boil. Add salt and rice, then cover and simmer for 20 minutes. Let it sit covered for an additional 10 minutes, then fluff with a fork.
- – In a small bowl, mix rice vinegar, sugar, and sesame oil. Microwave for 30 seconds or warm in a pot until sugar dissolves. Pour over rice and mix until coated and sticky.
**Spicy Mayo:**
- – Combine mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a bowl until smooth. Set aside.
**Crab and Shrimp Filling:**
- – Mix crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice, and green onions until well-combined.
**Assemble and Bake:**
- – Preheat oven to 425°F.
- – Spread rice in a casserole dish or 9×9 baking pan. Add seaweed on top, then layer with crab and shrimp mixture.
- – Bake for 10 to 15 minutes until golden. For extra crispiness, broil briefly.
- – Drizzle with spicy mayo and unagi sauce. Top with avocado, green onions, and sesame seeds. Enjoy your delightful Sushi Bake!