Sushi a la sartén gratinado Firecracker

Ingredientes

• 3 c. cooked rice
• 2/3 c. sugar
• 1/2 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 1/4 c. mayonnaise
• 6 dried shiitake mushrooms, soaked, stems removes, coarsely chopped
• 3 stalks green onion, chopped
• 1/4 lb. imitation crabmeat or 3 oz. grated kamaboko
• 1/4 lb. bay shrimp
• 1/4 lb. scallops, parboiled, coarsely chopped
• 2 c. mayonnaise, as needed
• 2 TB tobiko (flying fish eggs)

Preparación

1. 1

   In a saucepan over medium high heat; combine sugar, vinegar and salt.

2. 2

   Remove from heat; stirring until sugar and salt have dissolved completely.

3. 3

   Mix mixture into cooked rice.

4. 4

   Transfer rice into 9x13-inch glass baking dish.

5. 5

   Set aside.

6. 6

   In a mixing bowl; combine topping ingredients; adding mayonnaise as needed.

7. 7

   Sprinkle furikake over rice.

8. 8

   Spoon seafood mixture onto rice; gently spread out evenly.

9. 9

   Broil 5-7 minutes until browned and bubbly.

10. 10

    In a small mixing bowl; combine sriracha and mayonnaise.

11. 11

    Transfer into a squirt bottle (I re-use my sriracha bottles).

12. 12

    --- How To Serve: ---

13. 13

    For service: Squirt mayonnaise mixture over top of sushi.

14. 14

    Spoon rice onto seasoned nori sheets.

15. 15

    Serves 8-10.

16. 16

    We sometimes enjoy this as an entrée served alongside stir fried vegetables