Sushi Bake

When I was in Hawaii at Kristina's, a VB coach brought over a Sushi Bake. Tiari, Tessie and I stood at the counter and couldn't stop eating. Below is how she told me to make it. I will add a recipe I found, at the end. 

In a 9 X 13 dish, add cooked rice to cover the bottom. 

Mix Tuna, Salmon, etc with cream cheese and mayo and add on top of rice. 

Top with Teriyaki sauce, sriracha, green onion, furikaka (sesame seed & seaweed mix-Trader Joes carries it), and panko breadcrumbs. Broil 10 minutes. Top with avocado & cucumber.

Add a spoonful of sushi to a sheet of Nori (seaweed). Top with sriracha. 

Here is a recipe I found online. I did a combo of the two. 

• 1 1/2 cups sushi rice Calrose rice works as well
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 pound imitation crab meat
• 1 tablespoon sriracha
• 1/2 teaspoon wasabi
• 1 1/2 ounces cream cheese
• 2 green onions chopped
• 1/2 cup kewpie mayo
• furikake seasoning to taste
• seaweed snacks for serving

Instructions

• Cook rice according to package directions or in a rice cooker or saucepan. While rice is cooking, finely shred the imitation crab and add that to a bowl with sriracha, wasabi, green onion, cream cheese, and kewpie mayo. Stir to combine.
  
• Add rice vinegar, salt, and sugar to the cooked rice. Stir to combine.
  
• Press the rice into the bottom of an 8x8 baking dish. Sprinkle with furikake seasoning.
  
• For the next layer, spread the crab mixture on top of the rice and sprinkle with more furikake. Drizzle with extra sriracha and kewpie mayo if desired.
  
• Broil for 10 minutes.
  
• Serve with seaweed snacks and soy sauce. Place a scoop of the sushi bake on a seaweed sheet. Bring two opposite sides of the sheet together and eat it like a little taco.