Name: Sushi Bake with Raw Tuna and Salmon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Dinner
Ingredients: Sushi Rice 2 cups sushi rice 2 cups water 2 – 4” pieces konbu (optional) 3 TBs rice vinegar 2 TBs granulated sugar 1 TB salt Creamy Top 8 oz cream cheese, room temperature ¼ cup kewpie, substitute with regular mayonnaise 1 – 4 TBs wasabi 1 lb crab claw meat Topping ¾ lb sushi grade tuna, thinly sliced across the grain ¾ lb sushi grade salmon, thinly sliced across the grain 1 avocado, thinly sliced 1 cucumber, sliced on a bias Mango Salsa 1 mango, cut into small cubes 1 jalapeño, deseeded if desired, minced 1 lime, juiced handful cilantro, roughly chopped To Serve nori wasabi tamari or soy sauce

Ingredients

Sushi Rice

2 cups sushi rice

2 cups water

2 – 4” pieces konbu (optional)

3 TBs rice vinegar

2 TBs granulated sugar

1 TB salt

Creamy Top

8 oz cream cheese, room temperature

¼ cup kewpie, substitute with regular mayonnaise

1 – 4 TBs wasabi

1 lb crab claw meat

Topping

¾ lb sushi grade tuna, thinly sliced across the grain

¾ lb sushi grade salmon, thinly sliced across the grain

1 avocado, thinly sliced

1 cucumber, sliced on a bias

Mango Salsa

1 mango, cut into small cubes

1 jalapeño, deseeded if desired, minced

1 lime, juiced

handful cilantro, roughly chopped

To Serve

nori

wasabi

tamari or soy sauce

Instructions

Preheat oven to 400°F

Make Sushi Rice

Thoroughly rinse the rice and carefully drain off excess water. Place the rice, water, and 1 piece of konbu in a large pot. Cover and bring to a boil over medium heat. Boil for 5 minutes, reducing the temperature slightly if it threatens to boil over. Reduce the heat to low and let simmer for 15 minutes.

Meanwhile, heat the rice vinegar, sugar, salt, and the remaining piece of konbu in a small saucepan. Bring to a light boil and stir until the salt and sugar are completely absorbed. Remove and set aside.

Line a baking sheet with parchment paper. Scoop the sushi rice on top and spread the rice out. Pour the vinegar over the back of a wooden spatula or rice spoon to evenly spread it across the rice. Fold the vinegar into the rice, continuing to mix until it is fully absorbed and the rice starts to thicken.

Scoop the rice into a 9” x 13” baking dish, flattening it down against the bottom.

Make the Creamy Topping

In a medium bowl, add the crab claw meat, breaking it up with your hands. Add the cream cheese and kewpie and 1 tablespoon at a time of wasabi. Mix together thoroughly with a spoon or your hands. Add the creamy topping to the baking dish, evenly spreading it over the sushi rice.

Bake for 15 to 20 minutes, or until lightly golden brown.

Complete the Bake

Line the top with cucumber and avocado then place the sliced tuna and salmon on top. Slice the dish into desired sizes and place on top of pieces of nori. Serve with the mango salsa, additional wasabi, and tamari or soy sauce.

Enjoy!

Sushi bake with raw tuna and salmon on a brown plate next to a white towel and a white bowl filled with wasabi

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