Deconstructed Sushi Bake (Printable Version)
# What You'll Need:
→ SPICY MAYO
01 -
120g mayonnaise
02 -
1 to 2 tablespoons sambal
03 -
1 tablespoon sriracha
04 -
1/4 teaspoon sesame oil
05 -
1/2 teaspoon sugar
06 -
1 teaspoon lemon juice
→ CRAB AND SHRIMP FILLING
07 -
225g crab meat
08 -
225g shrimp, finely chopped
09 -
60g mayonnaise (Kewpie preferred)
10 -
60g cream cheese, room temperature
11 -
1 1/2 tablespoons soy sauce
12 -
1 teaspoon sesame oil
13 -
1 tablespoon sambal or sriracha
14 -
1 tablespoon lime juice
15 -
60g green onions, thinly sliced
→ RICE
16 -
400g sushi rice, rinsed well
17 -
710ml water
18 -
1 teaspoon salt
19 -
60ml rice vinegar
20 -
2 tablespoons granulated sugar
21 -
1 teaspoon sesame oil
→ GARNISH
22 -
Nori seaweed sheets or furikake
23 -
Cucumber, sliced
24 -
Green onion, chopped
25 -
Avocado, sliced
26 -
Sesame seeds
27 -
Unagi sauce
# How to Make It:
01 -
Rinse the sushi rice thoroughly until the water runs clear. For better results, soak it in water for 15 minutes before rinsing. Add 710ml of water to a pot over high heat and bring to a boil. Add the salt and rice, then reduce heat to low and cover to simmer for 20 minutes. Turn off heat but keep covered for 10 more minutes. Fluff gently when done.
02 -
In a small bowl, combine rice vinegar, granulated sugar, and sesame oil. Microwave for 30 seconds or briefly warm on stovetop just until sugar dissolves. Pour this mixture over the rice and fold gently until each grain is evenly coated. The rice should have a sticky consistency.
03 -
In a small bowl, whisk together mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice until smooth and well-combined. Set aside for assembly.
04 -
In a medium bowl, combine crab meat, chopped shrimp, mayonnaise, cream cheese, soy sauce, sesame oil, sambal or sriracha, lime juice, and green onions. Mix thoroughly until all ingredients are evenly incorporated.
05 -
Preheat oven to 220°C (425°F). Spread the prepared sushi rice evenly across the bottom of a casserole dish or 23cm (9-inch) square baking pan to your desired thickness. Layer nori sheets on top of the rice, then spread the seafood mixture evenly over the nori layer.
06 -
Bake for 10-15 minutes until the top becomes golden. For additional crispness, broil for 1-2 minutes, watching carefully to prevent burning. Remove from oven and drizzle with spicy mayo and unagi sauce. Garnish with sliced avocado, green onions, and sesame seeds before serving.
# Handy Tips:
01 -
Enjoy with additional nori sheets for wrapping or eat directly with a spoon.
02 -
The sushi bake combines classic shrimp tempura roll flavors in an easier-to-prepare baked format.