Surprised my friends with a Sushi Bake

Ingredients

• 2 cups Short Grain Sushi Rice (uncooked, rinsed until water runs clear)
• 1 teaspoon Sesame Oil (lightly toasted)
• 2 tablespoons Rice Vinegar (for sushi rice seasoning (kake))
• 200 grams Cooked Shrimp (peeled, roughly chopped)
• 200 grams Crab Meat (fresh or canned, flaked)
• 2 stalks Green Onions (thinly sliced)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 2 tablespoons Japanese Mayonnaise (Kewpie) (adds umami and slight sweetness)
• 2 tablespoons Masago (Capelin Roe) (for garnish and texture)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Garlic Powder
• 4 pieces Roasted Seaweed Sheets (cut into strips for serving)

Instructions

1. Cook the Sushi Rice

   Rinse the short‑grain sushi rice under cold water until the water runs clear. Cook it in a rice cooker or saucepan with the appropriate amount of water (1:1.2 ratio) until tender.

   Time: PT15M

2. Season the Rice (Kake)

   Transfer the hot rice to a large bowl. Drizzle with sesame oil and rice vinegar, then gently fold with a spatula until evenly coated.

   Time: PT3M

3. Prepare the Seafood Topping

   In a mixing bowl combine chopped shrimp, crab meat, sliced green onions, softened cream cheese, Japanese mayo, salt, pepper, garlic powder, and masago. Mix until a uniform spread forms.

   Time: PT7M

4. Preheat the Oven

   Set the oven to 375°F (190°C) and allow it to preheat while you assemble the bake.

   Time: PT5M

   Temperature: 375°F

5. Assemble the Sushi Bake

   Spread the seasoned rice evenly across the bottom of the baking dish, pressing gently to create a flat layer. Spoon the seafood topping over the rice and spread it into an even sheet.

   Time: PT5M

6. Bake

   Place the dish in the preheated oven and bake for about 25 minutes, or until the top is lightly golden and the mixture is bubbling.

   Time: PT25M

   Temperature: 375°F

7. Cool Slightly

   Remove the bake from the oven and let it rest for 20 minutes. This allows the flavors to meld and makes slicing easier.

   Time: PT20M

8. Serve

   Cut the sushi bake into squares, serve on plates, and garnish each portion with strips of roasted seaweed.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

12g

Fiber

2g