Shrimp Sushi Bake
What Started it all:
Shrimp sushi bake
This Shrimp Sushi Bake is a deconstructed sushi roll baked in a casserole. It's perfect for a fun and easy dinner that brings the flavors of sushi to your table without the need for rolling.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 pound shrimp, peeled, deveined, and chopped
- 1/4 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1/4 cup chopped green onions
- 1/4 cup shredded nori (seaweed)
- 1 tablespoon sesame seeds
- 1 avocado, sliced
- Pickled ginger, for serving
- Soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Let it cool slightly.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the chopped shrimp with mayonnaise, sriracha sauce, soy sauce, and sesame oil.
- Stir in the chopped green onions.
- Spread the prepared sushi rice evenly in the bottom of a baking dish.
- Evenly distribute the shrimp mixture over the rice.
- Sprinkle shredded nori and sesame seeds on top.
- Bake in the preheated oven for 15-20 minutes, or until the shrimp is cooked through and the top is slightly golden.
- Once baked, remove from the oven and let it cool for a few minutes.
- Garnish with sliced avocado, additional green onions, and more sesame seeds if desired.
- Serve with pickled ginger and soy sauce on the side.
This Shrimp Sushi Bake is a delightful twist on traditional sushi, making it accessible and fun for any home cook. Enjoy the rich flavors and textures with minimal effort and maximum satisfaction!