Smoked Sushi Bake
Ingredients:
1 1/2 C sushi rice
3 C water
8 oz crab meat (or imitation crab meat)
1 TBL furikake seasoning
3/4 C Japanese Kewpie mayo
3 oz cream cheese
1 TBL sriracha hot sauce
1 1/2 TBL rice vinegar
1 1/2 TBL sugar
1 tsp salt
1 avocado
1 small cucumber
Dried roasted seaweed snacks (GimMe Snacks brand is good)
Chives (optional for garnish)
Instructions:
- Preheat smoker (or oven) to 450 degrees F
- Grease oven proof glass or metal baking dish
- Prep veggies by dicing up the cucumber and avocado and chopping the chives
- Cook sushi rice in pot on stove over medium high heat. 1 1/2 C rice to 3 C water or broth. Bring to boil, then reduce heat and simmer covered until water is absorbed. Fluff with fork. (Check and stir often to avoid rice burning to bottom of pot.)
- Combine rice vinegar, sugar, and salt in small glass bowl. Microwave until warmed and pour over cooked rice. Stir rice until evenly coated.
- Spread rice into greased baking dish, pressing down gently to make an even bottom layer.
- Sprinkle rice layer with furikake seasoning to lightly coat.
- In a medium bowl, add crab meat, cream cheese, kewpie mayo, and sriracha. Stir well until evenly combined.
- Spread crab mixture over the rice in the baking dish to make an even second layer.
- Drizzle kewpie mayo and sriracha over the dish and sprinkle more furikake seasoning on top.
- Place dish in preheated smoker (or oven) and bake for approximately 15 minutes or until bubbly and lightly browned on top.
- Remove from smoker/oven and allow to cool 10 minutes.
- For plating, place seaweed snack pieces spaced apart on platter.
- Using a knife, cut sushi bake into even slices to form rectangles about half the size of the seaweed snack pieces. Carefully place each sushi rectangle on top of the seaweed.
- Garnish with avocado, cucumber, and chives and serve either warm or chilled. Absolutely divine!
