Sushi on the Beach

This sushi bake is a fun twist on traditional sushi rolls. They have everything a sushi lover craves but without the stress of making the perfect seaweed roll. Try them out for a quick and easy lunch or dinner!

 

Ingredients:

Approx. 1 Cup of Pink Salmon (chopped)

Furikake Japanese Seasoning (to taste)

1-2 Seaweed wraps (Sushi Nori)

For Rice:

1-2 servings of White Rice

2-3 tsp Olive Cart Spicy Caribbean Chicken Rub

2 tbsp Olive Cart Sex on the Beach Balsamic Vinegar

Dash of salt (optional)

For Imitation Crab:

3 Leg style Imitation Crab (chopped/shredded)

2 Tbsp Kewpie Mayo (or Regular)

1 Tbsp Sriracha

 

Directions:

1.  Cook rice according to the package instructions.

2.  Once rice is cooked, pour Sex on the Beach Balsamic Vinegar and Spicy Caribbean Chicken Rub over hot rice, and fold it gently with a rice paddle to avoid mashing it. Then set it aside to cool.

3.  Make the crab mixture. In a bowl, add the shredded imitation crab, Kewpie Mayo, and Sriracha. Mix all together until well combined.

Time to Assemble!

4.  Spread the sushi rice onto a baking sheet. Then sprinkle the top with furikake. Next, spread the crab mixture and the chopped salmon over the rice.

5.  Bake the sheet for about 10 minutes at 350 degrees in the oven.

6.  Once baked, sprinkle more furikake. If you’re feeling spicy, mix the kewpie mayo with sriracha to make a spicy mayo to go on top also.

7.  Serve by cutting the Sushi nori into squares and place some of the sushi bake on top. Garnish with cucumber and carrots (optional). Enjoy!