Sushi Bake

laurenslatest.com

ClassicBec

subheading: for the rice:

1 ½ cups sushi rice rinsed well

¼ cup rice vinegar

1 tbsp granulated sugar

1 tsp salt or to taste

1 tbsp furikake or japanese inspired sesame seaweed seasoning

1 tbsp sesame seeds toasted

subheading: for the remainder of sushi bake:

½ cup cream cheese softened

8 oz crab meat finely chopped or shredded (or imitation crab meat)

8 oz shrimp cooked, finely chopped (or salmon, tuna, etc.)

¼ cup mayo Japanese mayo preferred (Kewpie)

2 large sheets Nori aka seaweed wrap (or 3 to 4 small ones to cover baking dish)

4 stalks asparagus blanched in boiling water for about 3 minutes, chopped into about 1 inch pieces

2 tbsp sriracha mayo drizzled

2 tbsp unagi sushi sauce drizzled (or eel sauce)

subheading: for the topping/garnish:

2 scallions white and green parts, diced

1 large avocado diced

1 large cucumber diced

1 tbsp furikake sprinkled

Directions at laurenslatest.com

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