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Week of 4/1/24

Sushi Bake
with cucumbers / avocados / seaweed crisps

Active: 30 Total: 70
Original GF Paleo Vegetarian
Sushi Bake

Tonight's baked "sushi" is a fun April Fools' Day twist on the beloved original. It features all the yummy flavors of a California roll in a warm, baked casserole. It's not traditional sushi, but don't be fooled - it's still delicious!
Smarts #1: We recommend pre-cooked shrimp and crab meat for this recipe, but feel free to use just one or substitute other cooked seafood such as tuna or salmon.
Smarts #2: Sushi rice must be used right away, so get it started first and prepare the remaining ingredients while it cooks.

Proteins
Shellfish
Cuisines
Asian - Japanese
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48

Ingredients

Metric
Servings:
4
Sushi Rice:
  • Rice, sushi - 1 1/2 cups
  • Water - 2 cups
  • Vinegar, rice - 3 Tbsp
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
Sriracha Mayo:
  • Mayonnaise - 1/3 cup
  • Sriracha - 2 tsp , more or less, to taste, plus extra for serving
  • Lime juice - 2 tsp
Sushi Bake:
  • Shrimp, pre-cooked - 8 oz , defrosted
  • Cream cheese - 4 oz , softened to room temperature
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Cucumbers - 8 oz , thinly sliced
  • Avocados, large - 1 , thinly sliced
  • Crab meat, cooked - 8 oz (use real or imitation crab meat)
  • Furikake - 2 Tbsp + 2 Tbsp
  • Toasted seaweed crisps - 2 packs , for serving (find these with Asian foods or on the snack aisle, sub nori sheets)

Prep

  1. Shrimp - Thaw if frozen and pat dry. Chop shrimp into bite-sized pieces if large and season with some salt and pepper.

  2. Cook sushi rice - Rinse the rice in cool water (not on the ingredients list) until the water runs clear. Drain well. Combine rice and water (portion on the ingredients list) in a saucepan. Bring to a boil. Reduce heat to a low simmer. Cover and simmer until all of the water is absorbed, ~20 minutes. Transfer the rice to a serving bowl and let it cool slightly.

  3. Season rice - Combine vinegar, sugar, and salt in a microwave-safe bowl. Microwave on high until the sugar and salt dissolve (you may need to stir it a few times). Pour the mixture over the rice and stir it gently in until evenly combined. Cover the rice with a dish towel until ready to use.

  4. Make Sriracha mayo - (If prepping right before cooking, get the oven heating first.) Whisk together mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)

  5. Cream cheese - Remove the wrapper from the cream cheese and place on a microwave-safe plate. Soften briefly in the microwave, ~10-15 seconds.

  6. Green onions / Cucumbers / Avocados - Prep as directed.

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Make

  1. Heat oven to 375F / 190C degrees and position a rack in the center of the oven. Brush bottom and sides of a square baking dish (for 4 servings; adjust if customizing) with some cooking oil or coat with cooking spray.

  2. Place softened cream cheese and sriracha mayonnaise in a large bowl and stir to combine. Fold in shrimp, crab meat, and green onions.

  3. When rice is cool enough to handle, spread it evenly into the baking dish with damp hands. Sprinkle first portion of furikake over the rice.

  4. Spread seafood mixture evenly over the rice and sprinkle on the second portion of furikake.

  5. If you like, drizzle some additional sriracha over top of the casserole.

  6. Place in the oven and bake, uncovered, until heated through and bubbling, 25-30 minutes. Allow casserole to rest for 10 minutes before slicing.

  7. Slice sushi bake and serve on top of roasted seaweed crisps or squares of toasted nori. Top with cucumber slices, avocados, and additional sriracha for drizzling over top. Enjoy!

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