Firecracker Broiled Pan Sushi

A take on a Sushi Bar favorite. There is something to be said about the goodness of mayonnaise. A traditional sushi rice, prepared local family style of course, in a pan. It is topped off with a wonderfully rich seafood mixture and broiled to perfection.Feel free to change out the topping ingredients, switching for your favorites. I have seen a version with lobster!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In a saucepan over medium high heat; combine sugar, vinegar and salt.
2. 2Remove from heat; stirring until sugar and salt have dissolved completely.
3. 3Mix mixture into cooked rice.
4. 4Transfer rice into 9x13-inch glass baking dish.
5. 5Set aside.
6. 6In a mixing bowl; combine topping ingredients; adding mayonnaise as needed.
7. 7Sprinkle furikake over rice.
8. 8Spoon seafood mixture onto rice; gently spread out evenly.
9. 9Broil 5-7 minutes until browned and bubbly.
10. 10In a small mixing bowl; combine sriracha and mayonnaise.
11. 11Transfer into a squirt bottle (I re-use my sriracha bottles).
12. 12--- How To Serve: ---
13. 13For service: Squirt mayonnaise mixture over top of sushi.
14. 14Spoon rice onto seasoned nori sheets.
15. 15Serves 8-10.
16. 16We sometimes enjoy this as an entrée served alongside stir fried vegetables