Korean BBQ Sushi Bake
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Asian
Servings
4-6
Prep Time
20 minutes
Cook Time
20 minutes
Whether you're devouring this dish hot or cold - it is (literally) packed with layers with flavor. Feel free to customize to your liking, but Spiceology's Korean BBQ brings that perfect umami kick to this sushi bake. Watch the recipe video below!
Author:Chef Ryan Wiebe
Ingredients
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2 cups sushi rice
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1/2 cup rice wine vinegar
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1/4 cup sugar
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2 tsp salt
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1-1 1/2 pound shrimp, cooked
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6-8 oz crab meat (imitation works, too!)
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3-4 green onions, thinly sliced
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1 cup edamame beans
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1/4 cup Kewpie mayo, plus more for garnish
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3-4 tbsp Japanese BBQ sauce
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2 tbsp Spiceology Korean BBQ seasoning
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Small seasoned nori sheets - 4 pieces chopped up, more for serving
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Sriracha Hot sauce (or your fave sriracha-style hot sauce), as needed
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Salt and pepper, as needed
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Optional, toasted panko breadcrumbs for garnish
Directions
First cook your sushi rice, as per the package’s instructions.
In a small pot bring your rice wine vinegar, sugar and salt to a boil, set aside to let cool.
Once your sushi rice is cooked, stir in your rice wine vinegar and sugar mix, then place rice into a quarter baking sheet or a 9x13 pan, set aside.
Give your edamame beans a quick roast in the oven, in a pan or air fryer with some salt and pepper, these will take about 5-10 minutes.
Chop your cooked shrimp into small pieces, adding into a bowl along with your crab meat. Add in your kewpie mayo, Japanese BBQ sauce, Spiceology Korean BBQ seasoning and 1/4 cup of chopped green onions, mix.
Chop your nori sheets into small pieces and sprinkle over your rice.
Assemble your sushi bake, first with your crab and shrimp mix, then edamame, more kewpie mayo, sriracha, green onions, sprinkle of Spiceology Korean BBQ and finish with toasted panko, if using.
From here you can bake for 10-15 minutes at 350°F or you can eat it right away, whichever you prefer. This also is delicious as leftovers the next day!
