Sushi and bake is not something you typically link together. This is not traditional sushi by any means but still delicious and so easy to put together. Making sushi rolls in a craft. Some sushi chefs train for years to master making rolls and marvelous creations while your common household cook doesn’t have the time or patience to execute this feat.  So, this recipe is perfect for the average at home cook.

Ingredients

Sushi Rice

• 3 cups short grain rice
• 3 cups water
• 1/2 cup seasoned rice vinegar
• Furikake rice seasoning

Volcano Shrimp

• 12 oz shrimp, chopped
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp sriracha
• 1 tbps sesame seeds
• 1 tsp sesame oil

Kani (crab) Topping

• 12 oz crab (we use lump and claw meat)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp tobiko
• 1 tsp soy sauce

Salmon

• 12 oz salmon, cooked
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp chopped green onions
• jalapeño, sliced for garnish

*Toasted nori for eating

Lets start with the sushi rice. You’ll want to use short grain rice but medium grain rice will work as well. If access to an asian store is inconvenient, we’ve had luck finding short grain rice in the global section at our local grocery store. Rinse 3 cups of rice with cold running water until the water becomes close to translucent. Place rice into rice cooker with equal amounts of water. You can do this on the stovetop as well (Place water and rice into a pot. Bring to a boil, cover and lower to simmer. Cook for 15 minutes). Once rice is cooked, transfer to a large bowl. Sprinkle the rice with seasoned rice vinegar. If you cannot find the preseasoned rice vinegar, you can mix equal parts of rice vinegar and sugar together with a pinch of salt. Fold the rice to disperse the seasoning. Once done, take about 2/3 of the rice and place at the bottom of a 9×13 baking dish. Place the remainder of the rice at the bottom of and 8×8 baking dish. Flatten and top with furikake.

Preheat oven to 350 degrees. Place all the  ingredients for the volcano shrimp into a bowl and mix. Do the same for the other two toppings. We precooked our salmon by placing it into a 425 degree oven and baking for 10 minutes. We then flaked it up with our hands to break it up. Cover half of the rice in the 9×13 dish with the shrimp mixture. We baked this first since the shrimp needs some time to cook.  After 10 minutes, top the other half with the crab mixture. Sprinkle some tobiko on top of the crab mixture.

At this time, you’ll top the 8×8 dish with the salmon mixture. Bake both dishes for another 10 minutes.

We took a torch to toast up the top of the salmon and the shrimp topping for an addition char before serving. We garnished the salmon dish with some toasted nori and sliced jalapeños, green onions on top of the crab and sprinkled some more furikake on the shrimp half. Spoon into toasted nori and enjoy! This recipe can be easily altered to your liking and cut down if needed. This fed 4 adults easily with left overs. Our favorite was the shrimp topping! Let us know what your’s is in the comments.