Our current favorite is called Sushi Bake, a dish that will last for quite a few days. It’s an easy, simple recipe that you can adjust to your liking in the same way you pick your sushi roll when you eat at a restaurant. I prefer cooked fish so you won’t find sashimi in this recipe, but you can always add some to your bake after it’s done cooking! 

Ingredients

• 2 portions of fish of choice (we use salmon/tilapia) 
• 1 cup imitation crab 
• ¼ cup mayo 
• 2 tbsp sriracha
• 2 cups rice 
• 2 avocado 
• cucumber 
• crumble garlic topping
• 1 block cream cheese 
• chives
• ¼ cup rice wine vinegar & sesame oil
•  garlic salt 
•  salt & pepper 

Directions

This sushi bake is an easy dinner, and the measurements are open to adjustment based on what you like and how many people you’re feeding. You can’t really do it the wrong way! Start with boiling the rice and pan searing your fish. Meanwhile, shred the imitation crab, mix with sriracha and mayo (to your spiciness preference). After your rice is done, mix in your rice vinegar and then lay it on the bottom of your baking dish. When your fish is done shred that and fold it into your crab mix, then spread the mixture on top of the rice. We don’t typically bake ours beyond the rice and the fish being hot but if you want the crisp of baking then I suggest baking before adding the rest of your toppings. Add your thinly sliced veggies (cucumber, avocado, carrot, chives) and then top with spicy mayo drizzle and garlic crumbles. We usually make a side of spicy mayo and Brooke’s sauce for dipping and we wrap our own sushi bites with seasoned seaweed papers.

Brooks' Dipping Sauce

• 1/3 cup soy sauce
• 1 tbsp brown sugar
• 1/2 cup chicken broth or veggie broth 

Enjoy your homemade sushi dinner and if you want a little something extra, homemade spring rolls are a fun and easy add on!