Let's celebrate Asian-Pacific American Heritage with this BOMB, fusion sushi casserole! I am an Asian, Pacific Islander & American, so I really feel like a winner this month. Ha ha. Celebrate me, everyone.
I put links to show the exact ingredients I use, but I actually just get all the ingredients for my Asian food from the Southeast Market on 9th South (they have the BEST customer service) or the Chinatown Supermarket down on State St. & 33rd South.
So I'm gonna jump right in because one of my huge pet peeves is having to scroll through someone's life story just to get to the recipe. But real quick... this is one of my favorite meals to make because I almost always have the ingredients in my house, and it's pretty quick and easy! If you are like me, and you are lazy most nights when it comes to dinner, you just looove the generic California sushi roll, and you can eat A LOT, then you will love this recipe too.
Best Sushi Casserole Recipe Ever
Ingredients
4 cups medium grain cooked rice
1 bag sushi rice powder (like this one)
1/4 cup Furikake (like this one)
1-1.5 lb imitation crab sticks, shredded/chopped up
Mayonnaise, to taste
1/2 English cucumber, sliced/diced
Sriracha sauce
Unagi (Eel) sauce
2-3 packs of roasted seaweed squares (like this one)
Panko (optional)
Avocado (optional)
Directions
1. Cook the rice according to your rice cooker, but make sure to wash and rinse the rice like this. If you don't have an automatic rice cooker, you can make it in a pot, like this.
2. While rice is cooking, shred or chop the imitation crab sticks, then mix with mayo until it's mostly sticking together and doesn't seem too dry. Place in fridge.
3. Slice or dice cucumber to your liking and place in fridge.
4. (Optional) Mix a few Tbsp sriracha & mayo to your taste.
5. As soon as the rice is cooked, mix the bag of sushi rice powder into the hot rice. Be careful not to smash the rice too much, and try to evenly distribute the powder. Immediately spread rice into 9x13-inch cake pan.
6. Sprinkle a thin layer of furikake across the top of the rice.
7. Next, layer on imitation crab mixture, then cucumbers.
8. Drizzle unagi & sriracha mixture all over the casserole.
9. (Optional) Top with thin layer of panko (for crunch) and avocado slices.
10. Scoop spoonful of the casserole onto a seaweed square, fold quickly and stuff in mouth.
ENJOY!
