Sushi Bake

Sushi Bake 

• 2 cups sushi rice, rinsed until water runs clear 

• 2 ¼ cups water 

• ¼ cup rice vinegar 

• 3 tablespoons sugar 

• 2 teaspoons salt 

• 2 tablespoons mirin 

• 1 tablespoon sesame oil 

• 2 tablespoons toasted sesame seeds 

• 2 packages seaweed snacks, crumbled 

• 1 lb. Kani, shredded 

• ½ cup mayo 

• 3 tbsp rice vinegar 

• 2 eggs divided 

• Mayo and sriracha to top. 

• Scallions, sliced

Serve with thinly sliced cucumber, thinly sliced avocado and seaweed snacks 

1. Bring the rice and water to boil. Then reduce heat to a simmer and cook for 15 minutes. Shut off the heat and allow it to sit for at least ten minutes. 

2. Mix the rice vinegar, sugar salt and mirin together and pour it over the hot rice. Add 1 egg white sesame oil , sesame seeds and a package of seaweed snacks, crumbled . Set aside. 

3. Mix the kani together with the mayonnaise, rice vinegar, egg and remaining yolk. 

4. Layer the rice on the bottom of a 9x13 baking dish. Top with kani. Crumble the remaining package of seaweed snacks on top. Drizzle mayo and sriracha on top and top with sesame seeds. 

5. Bake at 400° F for 25 minutes or until baked through. 

6. Serve with avocado slices, cucumber slices and seaweed snacks.