Homemade Sushi Bake Recipe

Steps

1. 1

   Rinse the sushi rice 5 times or until the water runs clear. Place the rice and cold water in a pot. Bring to a boil over high heat. Once boiling, reduce to the lowest heat and cook for 8 minutes.

2. 2

   In a small pan on low heat, combine the rice wine vinegar, sugar, and salt. Stirring until the sugar and salt dissolve completely. Remove from heat and set aside.

3. 3

   Transfer the cooked rice to a mixing bowl, pour the rice wine vinegar mixture evenly over the rice in a thin stream. Using a wooden spoon, gently mix the rice with cutting motions to combine without crushing it

4. 4

   In a bowl, combine the imitation crab, shrimp, cream cheese, sriracha mayonnaise, soy sauce, and black sesame seeds. Mix well until creamy (adjust the amount of mayonnaise to your taste).

5. 5

   In a Pyrex or other oven-safe dish, spread an even layer of seasoned rice without pressing it down. Place a sheet of nori over the rice. Spoon the crab and shrimp mixture evenly over the nori layer.

6. 6

   Preheat the oven to 205°C (204 °C) with convection (fan) setting. Bake for 10 minutes until heated through.

7. 7

   Once out of the oven, arrange the avocado slices evenly on top of the warm bake.

8. 8

   Serve warm with sushi wraps, Kewpie mayonnaise, and extra sriracha mayo for drizzling.