Firecracker Broiled Pan Sushi
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!
Posted By: Deirdre K Todd
Prep Time 30 minutes mins
Cook Time 7 minutes mins
Total Time 37 minutes mins
Course Appetizer, Side Dish
Cuisine American, Hawaiian
- 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)
Garnish:
- 3 tsp. sriracha hot sauce mixed with ¼ c. mayonnaise
Topping:
- 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 9x13-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
Keyword mayonnaise, sushi rice, rice seafood, lobster