Sushi Bake
Ingredients
* 2 containers microwaveable short-grain rice
* 2 tsp rice vinegar
* 1 tsp sugar
* 1/4 tsp salt
* 4oz imitation crab
* 5oz canned tuna(drained)
* 2 green onion(sliced)
* 3 tbsp kepwie mayo+drizzle
* 3 tbsp sriracha+drizzle
* 1/4 cup cream cheese
* 1 tsp sesame oil
* Avocado
* Eel Sauce
* Furikake
Instructions
1. Slice scallions separating the white from the green. Prep imitation crab by rolling it in the palm of your hands to shred it up. Open and drain a can of tuna.
2. Combine imitation crab, tuna, cream cheese, kewpie mayo, sriracha, sesame oil, and white portion of scallions.
3. Combine rice vinegar, sugar, and salt and microwave for 30 seconds until the sugar and salt dissolve.
4. Microwave rice and incorporate rice seasoning.
5. Pour seasoned rice to an oven safe bowl along with a sprinkle furikake. Add the crab&tuna mixture along with a drizzle of kewpie mayo and sriracha on top.
6. Broil at 425F for 8-10 minutes until lightly golden brown.
7. Add sliced avocado, eel sauce, green onion, and furikake. Eat with a side of seasoned nori sheets and enjoy.

46 Comments

  1. can you please stop shaking your head like that after you take a bite of whatever you eat in almost all your Youtube shorts? I get that the food you make is delicious but just pick out other expressions.

  2. I'm saving this to prove you don't have to be a blonde suburban midwesterner to make foods into casseroles. This looks AMAZING.

  3. Why put sprinkles below the crab meat mixture? It will be soggy. Should add it last? But with so many sauces used, not sure why you need the sprinkles. Siracha, Mayo, eel sauce all in one dish? Hmm…

  4. I tried it, forgot the cream cheese, could not broil it in the oven and this was still a top-tier dinner! Love the recipes like that 😋

  5. Just made this using canned salmon instead of tuna and a bit of gochujang, really great and in just the timeframe I needed!

Write A Comment