Sushi Bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 F.

Step 2

Rinse rice well. Add rice and water to rice cooker or pot. If using a kombu, it should be about 2 in long. Wipe it lightly, cut small slits to make it look like a comb and add it along with the water.

Step 3

If cooking in pot, bring quickly to a boil and then reduce to a simmer.

Step 4

Cover the pot and DON'T touch it until the end, NO PEEKING.

Step 5

Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.

Step 6

Let rice rest for 10 min and then remove the cover.

Step 7

In a microwave safe glass container, heat rice vinegar for 20-30 seconds. Remove and mix in sugar and salt until fully disssolved.

Step 8

Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it. Add furikake to taste.

Step 9

Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit.

Step 10

Chop up or run imitation crab through a food processor. Add salmon.

Step 11

Add mayo, stir well to combine. Season with sriracha, to taste.

Step 12

Crack egg into the bowl, beat to break up, then mix well to fully combine.

Step 13

Spread seafood mixture in pan, top with another thin layer of furikake.

Step 14

Drizzle sriracha and ell sauce over the sushi casserole.

Step 15

Bake for 25 minutes.

Step 16

Serve hot, garnished with cucumbers, toasted seaweed snacks, green onion, and anything else you'd like!