Ingredients
Scale
- 2 cups sushi rice
- 4 oz cooked seafood (shrimp, crab, or salmon)
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 tablespoons mayonnaise
- 2 teaspoons sriracha (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- Green onions for garnish
Instructions
- Cook sushi rice according to package instructions and let it cool slightly.
- Mix mayonnaise with sriracha if using, then gently combine with cooked seafood.
- Layer rice in a baking dish, then spread the seafood mixture evenly over the rice.
- Top with sliced cucumber and avocado, drizzle with soy sauce and sesame oil.
- Bake at 375°F (190°C) for 15-20 minutes until heated through and slightly crispy on top.
- Garnish with toasted sesame seeds and chopped green onions before serving.
Notes
- Use fresh seafood for the best flavor.
- Can be assembled ahead and baked later for convenience.
- Adjust spice levels with more or less sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg