Deconstructed California Roll Casserole

Deconstructed California Roll Casserole

A little over a year ago I started to see “Sushi Bake” trending all over social media outlets. While I liked the concept of not having to actually roll maki and easily feed a small group, I absolutely could not fathom the idea of putting these ingredients in an oven and eating them warm. Eeks! Warm cream cheese maybe, but crab, cucumbers, and all the classics that make a nostalgic California Roll? No thank you! So, stoked by inspiration I tweaked things to my liking to create a Deconstructed California Roll Casserole. The word “casserole” sounds so dated and hokey (which this dish actually is). If anybody can recommend a better descriptor/name I would greatly appreciate it. Shall we begin?

 

Ingredients:

  • ~18oz of sticky rice; you can make your own (sushi rice actually requires a special technique and skillset) or purchase from a local restaurant; I was really surprised to find a brand in the forzen section of my local market. Shop HERE. 
  • 12oz imitation leg style crab meat; pulled apart and cut into 2″ strips or use fresh if you want to splurge!
  • 1 lrg cucumber, peeled, seeded, and cut into small cubes
  • 1/2c Kewie Japanese mayonaise
  • 2tbsp sriracha
  • 2 small or one large ripe avocado, cut into small cubes, tossed with fresh lemon juice [below]; set aside
  • 1 lemon
  • 1oz Nori Furikake rice seasoning; divided into two [Buy HERE or at your favorite Asian market]
  • Roasted nori cut into small squares and/are roasted seaweed snack
  • Optional: 2oz red lumpfish roe; or roe of your choice

INSTRUCTIONS:

Lightly press cooled sticky rice in a VERY lightly greased 8″x10″ dish; cover evenly.

Sprinkle 1oz Nori Furikake on top of rice.

Spread avocado cubes (drained of any excess lemon juice) on top of Furikake and rice.

Blend Japanese mayonnaise and sriracha together in a large bowl. Add crab and cucumber. Combine until everything is coated evenly. Gently spread on top of avocado. Sprinkle other half pf Furikake rice seasoning on top.

Deconstructed California Roll Casserole

Optional (but oh so good!): Evenly top with 2oz of red lumpfish roe.

Deconstructed California Roll Casserole

Chill in refrigerator for at least one hour, covered. Eat by spooning into nori sheets or snack squares and enjoy!

Do you like some heat? Add some very thinly sliced jalapeños with the avocado layer for a little spice and nice crunch! Any additions you might add?

I really hope you enjoy my creation of a Deconstructed California Roll Casserole. Any comments are welcome. And, remember to always have fun in the kitchen!

SERVES: 4-6 as a light meal or is a great addition to an appetizer table. Kanpai!


Some other crowd pleasers:

Slow Cooker Everything Chicken
Buffalo Chicken Meatballs

 

 

 

 



Leave a Reply

Your email address will not be published.