John Pannell
recteq chefSushi Bake
Unique, savory, and fresh from the grill, Sushi Bake makes a great appetizer to change things up!
10 min
Prep Time20 min
Cook TimeBeginner
Difficulty23
LikesInstructions
- Step 1: Preheat recteq to 400°F and allow it to come up to temp. Cut nori into 4 inch square sheets and lay each one on top of a muffin cup in a muffin pan. Top with .5 cups of rice in each hole. Press rice into muffin pan and set to the side.
- Step 2: In a mixing bowl add shrimp, crab, and conch and mix well. Then add mayo, soy sauce, sriracha, sesame oil, hoisin, and Jody's Asian Persuasion Rub. Mix well until all ingredients are well combined.
- Step 3: Spoon seafood mixture on top of rice filling in each nori cup. Place muffin pan in recteq and bake for 15-20 minutes. Remove from recteq and top with sesame seeds and chives.
Serving Size
Ingredients
- 6 Nori Sheets
- 3 cup(s) Rice, cooked
- 4 cups Shrimp, peeled, deveined, & chopped coarse
- 1 can(s) Crab Meat Lump
- 16 ounce(s) Conch Meat, chopped coarse
- 1 1/2 cup(s) Japanese Mayo
- 2 teaspoon(s) Soy Sauce
- 1 tablespoon(s) Sriracha
- 1 teaspoon(s) Sesame Oil
- 1/2 tablespoon(s) Hoisin
- 2 teaspoon(s) Seasame Seeds
- 4 tablespoon(s) Chives
Tools Needed
- Knife
- Cutting Board
- Mixing Bowl
- Spatula
- Muffin Pan
Chef Pairings
As a starter, this Sushi Bake is great to whet your guests appetite for the main course. For dinner, consider serving Honey Ginger Cedar Plank Salmon with Kung Pow Brussels Sprouts.