Viral Sushi Bake
Introduction
This is Mama Miche, and today in My Magic Kitchen: Viral Sushi Bake
When my hubster and I started dating 20 years ago, he lived in Memphis, and I lived in Nashville. Our first dates usually lasted a weekend and involved a lot of going out to dinner to all the different restaurants that I loved in the area. He came to trust my taste in food.
So when I was craving sushi and said, "Hey, I'm in the mood for sushi tonight. Do you want to go get some?" He told me that he had never had sushi, and I literally felt my heart drop into my stomach. Thinking, “It's over. This will not work out.”
He's not the best dancer. Lord knows he was born with two right feet. He's a lefty. And he doesn't eat sushi? Total dealbreaker. But to my surprise, he said, "Well, it's called BAIT where I'm from, but every place you've taken me has been awesome, so let's go." I told him I would give him the beginner sushi, and he said, "Nope! If I'm gonna try it, I'm gonna do it for real. Give it to me raw." And I did.
Twenty years later, we are more raw than ever. And we have our favorite sushi spots in Nashville, Memphis, and Maryland. And we've had some great sushi on our travels. So, when this viral sushi bake came to my attention last year, although there's nothing raw, I started making it & much to my surprise, even the kids loved it. You can make it with just faux crab or salmon, unagi, shrimp, or any combination of those and anything else. It is honestly quite decadent and delicious.
I think you should try it and let Mama Miche make your kitchen magic!
Tools
Strainer
Medium pot
Large sharp knives
Cutting mats
Small baking sheet
Mixing bowls
Measuring cups and spoons
Mixing spoons
9x12 baking dish
Ingredients
Makes 12 Servings
1 ½ cups cooked sushi rice
1 tbsp rice seasoning
1 tbsp sesame oil
½ cup furikake
½ cup kizami nori
2 tbsp Twice Stolen Spice™
½ lb salmon
1 lb fake crab
1 cup Kewpie mayo
1 cup sriracha
2 tbsp masago
8 oz cream cheese
5 Scallions
6 sheets of Nori
Toppings
Unagi sauce
Kewpie mayo
Siriacha
Sesame seeds
Masago
Garnishes
Wasabi (optional)
Cucumber
Avocado
Directions
Prep Time: 45 minutes Cook Time: 30 minutes
Prep
Preheat over to 350º
Rinse sushi rice before cooking.
Cook sushi rice according to directions.
Allow cooked rice to cool to room temp. Transfer to a large mixing bowl.
Add rice seasoning and sesame oil; mix thoroughly.
Shred fake crab and set it aside in a large bowl.
Slice the scallions and separate the white and green parts.
Prepare Salmon
Preheat air fryer to 400º
Coat salmon filet with sesame oil, cover with lemon pepper, and Twice Stolen Spice™.
Air fry at 400° for 10-15 minutes, depending on the thickness. (Note)
Let the filet(s) cool, then shred about ⅔ of it.
Reserve the remaining for topping, breaking it into small pieces.
Create Mixture
Add cream cheese, kewpie mayo, sriracha, masago, and shredded salmon to the bowl with the shredded crab.(Note1)
Mix until all ingredients are thoroughly combined.
Combine and Cook
Spread the rice mixture evenly over the bottom of the baking dish.
Cover rice with kizami nori and furikake and Twice Stolen Spice™.
Spread the mixture evenly over the top of the rice.
Top with salmon pieces, white scallions, furikake, and Twice Stolen Spice™
Bake at 350º for 20-30 minutes.
After baking, top with Kewpie mayo, unagi sauce, sriracha, sesame seeds, green scallions and masago
Serving
Add wasabi, cucumber, avocado, etc. and roll the sushi bake up into the sheets of nori. You can make full rolls and cut into prices, or tear the nori into smaller strips to make mini-rolls.
Notes:
You can substitute or add any of your favorite suhi ingredients to the mixture. Some sushi roll mainstays, like avocado or cucumber, should be added to your sushi bake rolls after the mixture has been cooked.
