$500 Sushi Bake😮‍💨

Ingredients

• 2 cups Sushi Rice (Short‑grain Japanese rice, rinsed until water runs clear)
• 3 tablespoons Rice Vinegar (Seasoned with a pinch of sugar and salt)
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt
• 2 tablespoons Soy Sauce (Low‑sodium preferred)
• 2 tablespoons Furikake (Japanese rice seasoning (sesame, nori, dried fish))
• 8 ounces King Salmon (Cooked, flaked into bite‑size pieces)
• 4 ounces Unagi (Eel) (Pre‑cooked, sliced)
• 12 ounces Alaskan King Crab Meat (Cooked, picked clean of shells)
• 4 ounces Sea Scallops (Cooked, sliced thinly)
• 1 tablespoon Sriracha (For a light spicy glaze)
• 2 tablespoons Salmon Roe (Ikura) (Adds a pop of color and briny flavor)

Instructions

1. Cook the Sushi Rice

   Rinse the sushi rice until the water runs clear, then cook it in a rice cooker or pot with the appropriate amount of water.

   Time: PT20M

2. Season the Rice

   In a small bowl combine rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the hot rice.

   Time: PT5M

3. Spread Rice in Baking Dish

   Evenly press the seasoned rice into the bottom of a 13x9‑inch baking dish, creating a smooth, even layer.

   Time: PT3M

4. Add Soy Sauce

   Drizzle the soy sauce evenly over the rice layer.

   Time: PT1M

5. Sprinkle Furikake

   Scatter half of the furikake over the soy‑sauced rice.

   Time: PT1M

6. Layer King Salmon

   Evenly distribute the flaked king salmon over the rice.

   Time: PT3M

7. Layer Unagi (Eel)

   Place the sliced eel on top of the salmon layer.

   Time: PT2M

8. Add Alaskan King Crab

   Spread the king crab meat generously over the eel.

   Time: PT3M

9. Scatter Scallops and Remaining Furikake

   Evenly sprinkle the sliced scallops and the remaining furikake on top of the crab.

   Time: PT2M

10. Drizzle Sriracha

    Lightly drizzle sriracha over the top for a subtle heat.

    Time: PT1M

11. Bake the Sushi Bake

    Place the dish in a pre‑heated oven and bake for 25 minutes at 350°F.

    Time: PT25M

    Temperature: 350°F

12. Add Salmon Roe

    Remove the bake from the oven and gently scatter salmon roe over the hot surface.

    Time: PT2M

13. Serve

    Let the bake rest for 2 minutes, then cut into squares and serve warm.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

55g

Fat

9g

Fiber

1g