YUMMY SUSHI BAKE
3 cups sushi rice (See instructions below)
1 pkg imitation crab, chopped
1 pkg cooked frozen shrimp, chopped
1 cup mayonnaise
1 cup sour cream
3-4 dashes of Siracha (hot chili sauce)
2 jars Furikake Seasoning
2-3 pkgs Sushi Nori (roasted seaweed)
Preheat oven to 350 degrees. Cook sushi rice and set aside. In a large bowl, mix together all the ingredients except Furikake Seasoning and seaweed, until thoroughly combined. You may add more mayo + sour cream if you like it a little more creamier and if you don’t mind the extra calories. Then in a 13×9 dish, spread the sushi rice evenly over the bottom of the baking dish. Layer the mixture over the rice evenly as well. Sprinkle the Furikake seasoning generously over the entire top layer. Bake in the oven for 15-20 minutes until nice and hot. Cut up the roasted seaweed into squares. Serve by scooping the sushi bake onto the individual roasted seaweed and enjoy!
3 cups of cooked rice
1/3 cup of rice vinegar
2 Tbsp sugar
1 tsp salt
Cook rice in rice cooker or pot according to the package directions. In the meantime, heat up rice vinegar, sugar, and salt in a small saucepan until it all dissolves, just a few minutes. Turn off heat. Now this next step is very important because it is really critical to making great sushi rice. You will need a wooden bowl and must not use a metal bowl or the vinegar will react with the metal. Scoop 3 cups of rice into the wooden bowl and drizzle the vinegar solution over the rice. Mix and fold rice to combine it all together and if you have an extra hand, have someone fan the rice while you’re mixing it to give it a nice shiny appearance. Continue to mix until all the vinegar has been absorbed.