Crab Dynamite Sushi Bake Cups

INDIVIDUAL SUSHI BAKES MADE IN MUFFIN TINS—NO RAW FISH REQUIRED.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE SUSHI RICE:

Step 2

First, rinse the rice to remove excess starch, which keeps the rice from getting gummy when cooking. Add ¾ cup rice into a pot or large bowl. Add enough water to cover, then swish the rice around in the water; the water should be very cloudy. Drain into a fine-mesh strainer or colander and repeat this process two more times until the water is almost completely clear.

Step 3

Combine the rinsed rice and ¾ cup water in a medium saucepan. Bring it to a boil and then reduce the heat to low; cover and cook for 20 minutes.

Step 4

In a small bowl, mix together salt, sugar, and rice vinegar. Microwave for 30 seconds and mix until the salt and sugar dissolve. Once the rice is done cooking, fluff with a fork and transfer to a large bowl to cool slightly. Drizzle in the vinegar mixture and fold in with a spatula. Stir in furikake, cilantro, and scallions. Set aside.

Step 5

MAKE THE DYNAMITE SAUCE:

Step 6

Preheat the oven to 375°F. Heat 3 tablespoons of oil in a large (10- or 12-inch) skillet over medium heat. Add the mushrooms to the pan with ¼ teaspoon salt and cook, stirring, for 5 minutes. Add the garlic and cook until the mushrooms have released their water and look dry, 4–5 minutes more. Transfer to a large bowl and cool for 5 minutes. Add the mayo, sriracha, lime juice, sugar, soy sauce, Cravings’ Chili Garlic seasoning (if using), and sesame oil, and stir until incorporated.

Step 7

Shred the imitation crab into small pieces. (You can do this by rubbing it together between your palms until it shreds, using a fork to shred, or by putting it all in a stand mixer with the paddle attachment.) Add to the dynamite sauce, sprinkle in scallions, and stir to combine.

Step 8

BUILD AND BAKE THE DISH:

Step 9

Add ¼ cup rice to the bottom of each section of a 12-cup muffin tin, then add ¼ cup crab dynamite mixture. Bake, uncovered, until the top is browned, about 20 minutes. Garnish each with more scallions, cilantro, furikake, and a drizzle of mayonnaise. To serve, take a seaweed snack, add about half a “muffin” worth of rice and crab mixture, a slice of avocado, a piece of cucumber, and some scallions and furikake. (Or any mix of those ingredients!) Eat and repeat.

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