Sushi Bake Recipe
If you love Philadelphia rolls or fried shrimp rolls, you will adore the taste and texture of this dish: a crisp broiled top with layers of rich dairy, salty shrimp, and chewy rice.
Servings: 1 portion
Equipment
Ingredients
- ½ cup jasmine rice yields (1 cup cooked rice)
- 2 tablespoons cream cheese softened to room temperature
- 2 tablespoons mayo any brand you enjoy
- sriracha or any hot sauce you love (to taste)
- ½ teaspoon sesame oil
- 1 tablespoon coconut aminos or soy sauce or tamari
- ½ pound jumbo shrimp thawed if frozen and peeled, deveined, and cut into small pieces
- snack-size nori squares or nori sheets cut into squares
Optional Toppings
- ½ avocado thinly sliced
- fresh chives finely chopped
- spicy mayo
- sesame seeds
- furikake seasoning
- unagi sauce
Instructions
- Preheat the oven to 400F (200C)
- Rinse the rice and cook it as per the package instructions. I like to use my rice cooker and I add a nice pinch of salt to the rice to flavour it.
- In a bowl, add the softened cream cheese, mayo, sriracha, sesame oil, and coconut aminos and mix well. Add the shrimp to the cream cheese mixture and stir to combine.
- Take a small baking dish or ramekin and press down the cooked rice with the back of a spoon.
- Add the shrimp mixture on top of the rice and distribute it evenly with the back of a spoon.
- Bake, uncovered, for 12 minutes. Switch the oven setting to broil (top of the oven only) and keep a very close eye on the dish as it broils. I like to broil the top for 2 to 3 minutes or until golden brown.
- Remove the dish from the oven and top with any of the optional garnishes. Enjoy with small sheets of nori.
Video
Nutrition
Serving: 1 portion | Calories: 984kcal | Carbohydrates: 89g | Protein: 42g | Fat: 51g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 1903mg | Potassium: 894mg | Fiber: 8g | Sugar: 2g | Vitamin A: 963IU | Vitamin C: 10mg | Calcium: 191mg | Iron: 2mg
