SUSHI BAKE Jan 10 Written By Leena Ahmed https://www.youtube.com/shorts/12BvPIsNjv0 PrintSUSHI BAKEYield 4-6Prep time20 MinCook time35 MinTotal time55 MinIngredients1 1/2 cup sushi rice (uncooked)1/2 cup rice vinegar1 Tbsp sugar1 Tbsp salt1 1/2 pounds left over salmon, cooked8 oz Crab1/4 cup cream cheese2 Tbsp kewpie mayonnaise1 Tbsp Cajun seasoning1/4 cup sriracha2 Tbsp eel saucefurikake to tasteInstructionsDirections:Rice in Rice Cooker: Rinse rice in water until it becomes clear. Add rice and water as instructed by rice cooker and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close lid and start rice cooker. Use white rice setting if available. Let stand covered for 10 minutes.Rice using Stove Top: Rinse rice in water until it becomes clear. Add rice and instructed water amount to saucepan and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close lid bring water to a boil for just a minute. Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed. Remove from heat, let stand covered for 10 minutes.While the rice is cooking, heat the rice vinegar, sugar and salt together in a small saucepan over medium-high heat until the water comes to a gentle simmer whisking until the sugar has dissolved.Once the rice is cooked, transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a wood spatula to very gently fold the rice, fully incorporating the vinegar, being careful not to mush the rice.Cover the mixing bowl with a damp towel so that it is touching the surface of the rice. Let it cool to room temperature.Preheat oven to 415 degreesSpread the prepared sushi rice into a deep baking dish about 1/2 inch up and sprinkle with furikake.In a large bowl mix together the salmon, crab, cream cheese, mayonnaise, Cajun seasoning, sriracha and eel sauce. Evenly spread mixture over the rice, then sprinkle on more furikake.Bake for 15 minutes. Remove from oven, drizzle eel sauce on top, sprinkle on chives. Scoop on to bite size nori sheets and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafood Leena Ahmed
SUSHI BAKE Jan 10 Written By Leena Ahmed https://www.youtube.com/shorts/12BvPIsNjv0 PrintSUSHI BAKEYield 4-6Prep time20 MinCook time35 MinTotal time55 MinIngredients1 1/2 cup sushi rice (uncooked)1/2 cup rice vinegar1 Tbsp sugar1 Tbsp salt1 1/2 pounds left over salmon, cooked8 oz Crab1/4 cup cream cheese2 Tbsp kewpie mayonnaise1 Tbsp Cajun seasoning1/4 cup sriracha2 Tbsp eel saucefurikake to tasteInstructionsDirections:Rice in Rice Cooker: Rinse rice in water until it becomes clear. Add rice and water as instructed by rice cooker and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close lid and start rice cooker. Use white rice setting if available. Let stand covered for 10 minutes.Rice using Stove Top: Rinse rice in water until it becomes clear. Add rice and instructed water amount to saucepan and stir well. For best texture, soak rice for 20 minutes in water before cooking. Close lid bring water to a boil for just a minute. Reduce to a low simmer for 15 – 20 minutes until moisture is absorbed. Remove from heat, let stand covered for 10 minutes.While the rice is cooking, heat the rice vinegar, sugar and salt together in a small saucepan over medium-high heat until the water comes to a gentle simmer whisking until the sugar has dissolved.Once the rice is cooked, transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a wood spatula to very gently fold the rice, fully incorporating the vinegar, being careful not to mush the rice.Cover the mixing bowl with a damp towel so that it is touching the surface of the rice. Let it cool to room temperature.Preheat oven to 415 degreesSpread the prepared sushi rice into a deep baking dish about 1/2 inch up and sprinkle with furikake.In a large bowl mix together the salmon, crab, cream cheese, mayonnaise, Cajun seasoning, sriracha and eel sauce. Evenly spread mixture over the rice, then sprinkle on more furikake.Bake for 15 minutes. Remove from oven, drizzle eel sauce on top, sprinkle on chives. Scoop on to bite size nori sheets and enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance seafood Leena Ahmed
