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!
- 3 c. cooked rice
- 2/3 c. sugar
- ½ 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
- ¼ lb. imitation crabmeat or 3 oz. grated kamaboko
- ¼ lb. bay shrimp
- ¼ 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).
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