Tasty Crab and Shrimp Sushi Bake

Recipe

thesouthernlymagnolia.com

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Do you love sushi? If you are a fan as much as I am, then you need to give this Shrimp and Crab Sushi Bake. It brings sushi home in a new way!

Why You'll Love  It:

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It's super easy to make It's packed full of flavor It's perfect for an at home date night!

It's so good that it'll be gone before you know it!

Swipe for the how to

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– 2 cups uncooked sushi rice (short grain or medium grain rice) – 1/4 cup rice vinegar – 8 oz imitation crab or crab – 1 lb boiled shrimp, peeled and de-headed (~24 shrimp) – 4 oz cream cheese, softened at room temp – 1/4 cup Korean sauce – 9 Seaweed Sheets – Drizzle of Sriracha Sauce – Drizzle of Yum Yum Sauce – Optional: 1/4 cup of diced green onions

Ingredients:

Cook sushi rice according to package and allow to cool enough to handle. Add the rice vinegar.

STEP ONE

Preheat oven to 375 and press the sushi rice into a 9x13" ccasserole dish.

STEP TWO

Top with the seaweed sheets; set aside

STEP THREE

In a medium bowl, add the crab, the softened cream cheese and the Korean sauce. Mix well.

STEP FOUR

Top the crab mixture on top of the seaweed sheets.

STEP FIVE

Now top the sushi bake with the shrimp. Drizzle with the Sriracha sauce and Yum Yum sauce.

STEP SIX

 Bake for about 15 minutes, enough time to heat everything up and to get the sushi rice to become the bottom crust.

STEP SEVEN

Remove the shrimp and crab sushi bake from the oven. Top with the diced green onions.

STEP EIGHT

For the rest of the how to, swipe up!

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