Salmon & Shrimp Sushi Bake
Salmon and Shrimp Sushi Bake
Description
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
Sushi Rice:
1 1/2 C Sushi Rice, washed
1 Tbsp Olivelle Ponzu Barrel Aged Balsamic Vinegar
1 Tbsp Olivelle Wasabi Infused Olive Oil
1/2 tsp Black Garlic Shiitake Rub
Spicy Mayo:
1/4 C Mayo
1 Tbsp Sriracha
1 tsp Olivelle Ponzu Barrel Aged Balsamic
Sushi Mixture:
1 lb Salmon
1 lb Shrimp (31–40 count), peeled and deveined
1/2 tsp Olivelle Black Garlic Infused Sea Salt
1 tsp Olivelle Black Garlic Shiitake Rub
1 Tbsp Olivelle Wasabi Infused Olive Oil
3oz Cream Cheese
1/4 C Mayo. Kewpie preferred
2 Tbsp Olivelle Ponzu Barrel Aged Balsamic, plus more for serving
1 Tbsp Sriracha
3 Green Onions, chopped
1–2 Sheets of Nori
Optional toppings: avocado, black sesame seeds, green onions, Furikake, cucumber matchsticks, pickled ginger, Nori sheets
Instructions
- Preheat oven to 375°F.
- Add the sushi rice and 2 cups of water to a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Fluff the rice and season with Ponzu Balsamic, Wasabi Olive Oil, and Black Garlic Shiitake Rub.
- Lay salmon and shrimp on a parchment-lined baking sheet and season with Black Garlic Sea Salt, Black Garlic Shiitake Rub, and Wasabi Olive Oil. Bad for 10-20 minutes at 375°F.
- Remove skin from salmon if needed, then dice the salmon and shrimp into small pieces. Let cool slightly.
- In a bowl, mix the diced seafood with cream cheese, mayo, Ponzu Barrel Aged Balsamic, sriracha, and chopped green onions until well combined.
- In a rectangular baking dish, layer the sensed sushi rice, then crush the Nori sheets, and top with seafood mixture.
- Bake at 375°F for 10 minutes, then broil for 3-4 minutes until the top is golden and lightly crisp. While the sushi bake is finishing, whisk together the spicy mayo ingredients until smooth and well combined.
- Drizzle the baked dish with spicy mayo, extra sriracha, and Ponzu Balsamic. We chose to top with black sesame seeds, avocado, and green onions! Serve with extra Nori sheets, vegetables, or rice crackers.
Notes
Recipe courtesy of olivelle.com.