Sushi Bake
Servings: 5 people
Calories: 613kcal
Ingredients
Rice ingredients:
- 4 cups cooked white rice
- 3 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon salt
Cream topping:
- 1/2 cup cream cheese softened
- 2 tablespoons sour cream. optional
- 1/2 cup Lady's Choice Mayonnaise
- 6 ounces Kani (imitation crab meat) chopped
- 1/4 cup cucumber diced into small pieces
Topping:
- 5 Tablespoons Furikake
- 3 tablespoons masago fish roe, optional
- 5 Tablespoons Lady's Choice Mayonnaise
- 1 Tablespoons Sriracha sauce
- 1 avocado sliced
Instructions
- Preheat the oven to 400F.
- Combine rice vinegar, sugar, and salt in a bowl. Pop in the microwave for 15 seconds. Stir until the vinegar completely dilutes.
- Put the cooked rice in a large bowl. Combine with the vinegar mixture. Gently toss until the rice gets coated completely.
- Spread the rice mixture evenly in a baking dish. Lightly top with furikake. Set aside.
- Make the creamy topping by combining all the cream topping ingredients in a bowl. Mix well. Spread over the rice.
- Top with remaining furikake. Bake for 18 minutes.
- Make the sriracha mayo topping by combining 5 Tablespoons of Lady’s Choice Mayonnaise with 1 Tablespoon sriracha sauce. Mix well and then transfer into a condiment squeeze bottle. Set aside.
- Remove the sushi bake from the oven. Top it with masago and avocado slices. Drizzle sriracha mayonnaise on top.
- Slice a portion of the sushi bake and place over a small piece of Nori sheet. Serve. Share and enjoy!
Video
Nutrition
Calories: 613kcal | Carbohydrates: 45g | Protein: 14g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 1251mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg