Sushi Bake

https://www.bonappetit.com/story/sushi-bake

1. Make rice
2. 2 cups uncooked sushi rice, targeting 5-5.5 cups cooked.
3. Mix with 1 tsp toasted sesame oil (optional)
4. ¼ cup Seasoned Rice Vinegar (rice vinegar, 2 tbsp sugar, 1 tsp salt, heated, dashi?)
5. keep moist and warm with towel
6. Heat oven to 400F
7. Mix together:
8. 1 lbs chopped and shredded imitation crab meat
9. 1 lbs salmon Chopped Salmon
10. 1-2 tbsp sriracha
11. 3-4 scallions, finely chopped
12. 3 tbsp masago or tobiko (fish roe)
13. 1 cup kewpie mayo (or mayo + sour cream) (or mayo + cream cheese) or truffle aioli
14. Layer 9x13” baking dish
15. Start with rice, firm but not tight
16. Sprinkle ⅓ of one 1.7 oz bottle of furikake rice seasoning, or nori
17. Imitation crab mix
18. Add more furikake
19. Garnish with kewpie mayo in zigzag or eel sauce
20. Cross with sriracha
21. Top with masago or tobiko
22. Bake for 15-20 minutes
23. Let cool for 5-10 minutes
24. Serve with:
25. Seaweed snacks, Nori
26. Sliced cold cucumber
27. Sliced cold Avocado
28. Top with crunchy onion or garlic
29. Fold into tacos and eat

with Carlo and Edmund. Pretty dank! Got Ikura roe for topping. Topped with sriracha and kewpie mayo. Used imitation crab and raw salmon. Fried salmon skins until crispy and topped. Avocados.

Consider broiling or blow-torching.