It’s Fusion Friday, and today I am making the EASIEST, TASTIEST, Sushi Bake! This recipe is super fun to make, and it is perfect for bringing to a dinner potluck. There are so many different variations and flavors, but today I am making Spicy Tuna and Creamy Crab. For those who never tried Sushi Bake before, imagine a warm creamy hand-rolled sushi wrapped in crispy nori. If that sentence doesn’t make you drool, watch the video tutorial, and you will know what I mean.
I see these going for $60-80, and let me tell you a secret… this was only $15 to make! Since there is no raw sushi-grade sashimi in this dish, it is super affordable to construct. This also reheats well and can last in the fridge for 3-4 days.
I wish I knew how to make this a couple of months ago because since there is no raw seafood, this dish is perfect for pregnant people craving sushi!
60 SECOND VIDEO TUTORIAL: https://bit.ly/379bwU0
½ lb of Imitation Crab
¼ cup of Japanese Mayo
1 tbsp of Ponzu Sauce
2 tbsp of Cream Cheese
2 tbsp of Masago
Spicy Tuna –
2 cans of Tuna (soaked in oil)
3 tbsp of Japanese Mayo
1 tbsp of Korean Chilli Paste
1 tbsp of Cream Cheese
1 tsp of Black Pepper
Sushi Rice: Mix rice and Sushi Seasoning; if you don’t have sushi seasoning, use an equal part of rice vinegar, sugar, and a sprinkle of salt.
1st Layer: Sushi Rice
2nd Layer: Masago
3rd Layer: Furikake
4th Layer: Half Creamy Crab and half Spicy Tuna
5th Layer: Drizzle on more Japanese Mayo and Furikake
Put in the broiler for 3-5 minutes until it gets crispy at the top.
Serve with crispy on the side.