Description
A comforting casserole that combines sushi rice with crab, shrimp tempura, and a creamy sauce, delivering a warm and delicious sushi experience without the fuss of rolling.
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1/2 cup imitation crab meat, shredded
- 1/2 cup cooked shrimp tempura, chopped
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds
- Nori sheets (for serving)
- Green onions (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a bowl, mix together the shredded crab, chopped shrimp tempura, mayonnaise, sriracha, soy sauce, and rice vinegar until well combined.
- Once the rice is cooked, spread it evenly in a greased baking dish.
- Spread the crab and shrimp mixture on top of the rice.
- Sprinkle sesame seeds over the top.
- Bake in the preheated oven for about 15-20 minutes until heated through.
- Serve warm with nori sheets and garnish with sliced green onions.
Notes
Let the rice cool slightly before spreading to maintain texture. Feel free to customize with diced avocado or cucumber.