For years, my party go-to has been Sheldon Simeon’s pan sushi dynamite, a recipe from his excellent cookbook, “Cook Real Hawai’i.” Pan sushi — or sushi bake — never fails to delight.
It’s a generous sheet of sushi rice topped with fish that has been baked just long enough to marry with its sauce, placed on the table with palm-size squares of nori for D.I.Y.
Naz’s recipe has the same sushi-casserole heart, but with California roll vibes.
Imitation crab is mixed with cream cheese, mayo and Sriracha, baked on vinegary sushi rice, showered with furikake and topped with sliced cucumber and avocado.
Naz notes that you can use canned tuna or salmon (or, indeed, real crab) instead; I can confidently confirm that sushi bake is a great use of canned salmon.
Persons:
I’m, Naz, Sheldon, “ Cook
Organizations:
New York Times
Locations:
California, mayo