A take on a Sushi Bar favorite. There is something to be said about the goodness of mayonnaise. A traditional sushi rice, prepared local family style of course, in a pan. It is topped off with a wonderfully rich seafood mixture and broiled to perfection.
Feel free to change out the topping ingredients, switching for your favorites. I have seen a version with lobster!
Firecracker Broiled Pan Sushi
- 3 c. cooked rice
- 2/3 c. sugar
- 1/2 c. vinegar
- 1 tsp. salt
- 1 (1.9 oz) bottle nori furikake
- Korean-Style seasoned nori (seaweed sheets)
- 3 tsp. sriracha hot sauce mixed with ¼ c. mayonnaise
- 6 dried shiitake mushrooms, soaked, stems removes, coarsely chopped
- 3 stalks green onion, chopped
- 1/4 lb. imitation crabmeat or 3 oz. grated kamaboko
- 1/4 lb. bay shrimp
- 1/4 lb. scallops, parboiled, coarsely chopped
- 2 c. mayonnaise, as needed
- 2 TB tobiko (flying fish eggs)
- In a saucepan over medium high heat; combine sugar, vinegar and salt.
- Remove from heat; stirring until sugar and salt have dissolved completely.
- Mix mixture into cooked rice.
- Transfer rice into 9×13-inch glass baking dish.
- Set aside.
- In a mixing bowl; combine topping ingredients; adding mayonnaise as needed.
- Sprinkle furikake over rice.
- Spoon seafood mixture onto rice; gently spread out evenly.
- Broil 5-7 minutes until browned and bubbly.
- In a small mixing bowl; combine sriracha and mayonnaise.
- Transfer into a squirt bottle (I re-use my sriracha bottles).
How To Serve:
- For service: Squirt mayonnaise mixture over top of sushi.
- Spoon rice onto seasoned nori sheets.
- Serves 8-10.
- We sometimes enjoy this as an entrée served alongside stir fried vegetables