Sushi Bake

1 hr

A deconstructed sushi casserole: seasoned rice, nori, crab and shrimp filling baked until golden, topped with avocado, spicy mayo, and eel sauce.

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prepPreheat oven to 425°F / 220°C
120 ml mayonnaise (for spicy mayo)	Mix mayo, sambal, sriracha, sesame oil, sugar & lemon juice						Drizzle spicy mayo & unagi sauce, top with avocado, green onions & sesame seeds
1 to 2 tablespoons sambal (for spicy mayo)
1 tablespoon sriracha (for spicy mayo)
1/4 teaspoon sesame oil (for spicy mayo)
1/2 teaspoon granulated sugar (for spicy mayo)
1 teaspoon lemon juice (for spicy mayo)
225 g imitation crab meat, finely chopped	Combine crab, shrimp, mayo, cream cheese, soy sauce, sesame oil, sambal & lime juice
225 g raw shrimp, finely chopped
60 ml mayonnaise (for filling)
60 g cream cheese, room temperature
1 1/2 tablespoons low sodium soy sauce
1 teaspoon sesame oil (for filling)
1 tablespoon sambal or sriracha (for filling)
1 tablespoon lime juice
400 g sushi rice, rinsed well	Rinse rice until water runs clear	Boil water & salt, add rice, simmer covered 20 min, rest 10 min	Microwave vinegar, sugar & sesame oil 30 sec, pour over rice & mix	Spread rice in baking dish, layer nori, add filling	Bake 425°F / 220°C, 10–15 min until golden	Broil 1–2 min until crispy (optional, watch closely)
720 ml water
1 teaspoon salt
60 ml rice vinegar
25 g granulated sugar (for rice)
1 teaspoon sesame oil (for rice)
1 nori seaweed sheet or furikake, avocado, green onions, sesame seeds, and unagi sauce (for topping)

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