So… I was at a potluck, and someone brought this amazing looking sushi casserole. They arrived late, I’d already eaten more than I could handle, so I had to pass. But I left determined to make what I’d seen as soon as possible. I had never heard of broiled sushi, and being a fan of the California roll–and broiled sushi is kind of like a warm deconstructed Cali roll–I find that hard to believe.
I changed a few things. The recipes I’ve seen don’t flavor the rice, but I did. And I always like adding a few brightly colored veggie bits to everything I make. I added avocado, but cucumber would be nice. daikon radish perhaps. And what could possibly be wrong with an additional layer of green leafy lettuce between the seaweed wrapper and the filling?
Most recipes suggest using Korean seaweed wrappers over Japanese, and sesame flavored, when possible.
Broiled Sushi (makes 36 pieces)
1 cup sushi or other short grained rice
2 cups water
2 Tbsp. unseasoned rice vinegar
1 teaspoon palm sugar
1 teaspoon soy sauce
3 Tbsp. seasoned sushi vinegar
3 oz. fresh shiitake mushrooms, stems removed, chopped
8 oz. imitation crab, broken apart and chopped
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbsp. Furikake seasoning (or more if you like)*
1-2 packages of roasted seaweed snacks, or larger nori seaweed sheets cut into smaller sections. Preferably the sesame flavored kind.
Sriracha or other hot sauce
Vegetables for garnish: avocado, cucumber, radish, carrot, etc.
*Furikake is a Japanese rice seasoning–a combination of sesame seeds, dried veg, seaweed and seasonings. It’s essential to the flavor of this dish. It can be found in most groceries in the ethnic foods section.
Mix the vinegar, sugar and soy sauce together until the sugar has dissolved.
Cook the rice according to the package directions. While it is still warm, sprinkle the vinegar mixture over the rice and gently stir to incorporate. You don’t want to smash or break the rice apart. Cover the rice and let it continue to steam and as you prepare the rest of the dish.
In a bowl, combine the mushrooms, crab, mayonnaise and sour cream.
Spread the rice evenly across the bottom of a 9 x 7 inch or 8 x 8 inch baking dish. Sprinkle the Furikake seasoning evenly over the rice. Spread the crab mixture evenly over the top.
Cool under the broiler for about 8 minutes until bubbling and flecked with brown spots. Watch it carefully so it doesn’t burn.
Let it cool slightly. You can simply spoon it into the nori sheets or you can divvy it up with a knife into equal segments. Top with hot sauce and veg and serve.
Leftovers can be refrigerated and reheated.