Sushi Bake (w/Salmon and Crab)

(Click on pic to enlarge)

I love sushi but locked in the blizzards of the Midwest I don’t get much Sushi.  Here is a tasty recipe.

Sushi Rice

  • 2 cups Mahatma Sushi rice
  • 3 Cups water
  • ¼ cup rice wine vinegar
  • 1 TBSP sesame oil.

In a rice cooker add the rice and add water.  Rinse the rice about 5 times to get all the cloudy rice water until the water becomes clear.  Drain the water, add the rice and 3 cups water and turn the cooker on.  When the button goes off add the rice vinegar and the sesame oil.  Stir until the water evaporates.  Please the rice in a 9X12 pan and layer it and let it cool.

Salmon

  • 300 Gr of salmon (2 pieces)
  • Olive oil

Place the salmon on a tray lined with aluminum foil.  Add olive oil to the tray and oil on top of the salmon.  Preheat the oven to 400 degrees.  Cook 10 minutes.  Let cool.  With 2 forks shred the salmon and place in a large mixing bowl.

Crab

Open 1 6 oz. can of crab meat and drain through a strainer.  Place on top of the salmon. 

Cream Cheese

Open 1 – 6 Oz. package cream cheese and with a hand blender blend it until it becomes soft and fluffy. Place on top of the salmon and crab.

Shushi Bake

On top of the salmon add ¼ cup regular mayo and 2 TBSP of Sriracha sauce.  Hand mix all well.  Spread on top of the rice. Add lines of Sriracha sauce on top and lines of Kewpie Japanese Mayo.  Then bake 15 minutes.  (Hint:  I found the Kewpie in the mayo section, not the Asian section.)

Toppings

Remove from oven, add thinly sliced ½ cucumber and thinly sliced 1 Avocado. 

As of 2/14/21

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