Salmon & Shrimp Sushi Bake

Sushi Rice:

1 ½ cups Sushi Rice, washed

1 Tbsp Ponzu Barrel Aged Balsamic

1 Tbsp Wasabi Infused Olive Oil

½ tsp Black Garlic Shiitake Rub 

Sushi Mixture:

1 lb Salmon

1 lb Shrimp (31-40 count), peeled and deveined

½ tsp Black Garlic Infused Sea Salt

1 tsp Black Garlic Shiitake Rub

1 Tbsp Wasabi Infused Olive Oil

3 oz Cream Cheese

¼ cup Mayo, Kewpie preferred 

2 Tbsp Ponzu Barrel Aged Balsamic, plus more for serving

1 Tbsp Sriracha, plus more serving

3 Green Onions, chopped

1-2 Sheets of Nori

Spicy Mayo:

¼ cup Mayo 

1 Tbsp Sriracha

1 tsp Ponzu Barrel Aged Balsamic

Directions:

1. Add the sushi rice and 2 cups of water to a saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Fluff the rice and season with Ponzu Barrel Aged Balsamic, Wasabi Infused Olive Oil, and Black Garlic Shiitake Rub.

2. Preheat the oven to 375°F. Lay the salmon and shrimp on a parchment-lined baking sheet and season with Black Garlic Infused Sea Salt, Black Garlic Shiitake Rub, and Wasabi Infused Olive Oil. Bake for 10–12 minutes. Remove skin from salmon if needed, then dice the salmon and shrimp into small pieces. Let cool slightly.

3. In a bowl, mix the diced seafood with cream cheese, mayo, Ponzu Barrel Aged Balsamic, sriracha, and chopped green onions until well combined.

4. In a rectangular baking dish, layer the seasoned sushi rice, then crush the nori sheets, and then top with the seafood mixture.

5. Bake at 375°F for 10 minutes, then broil for 3–4 minutes until the top is golden and lightly crisp. While the sushi bake is finishing, whisk together the spicy mayo ingredients until smooth and well combined.

6. Drizzle the baked with spicy mayo, extra sriracha, and Ponzu Barrel Aged Balsamic. Top with black sesame seeds, avocado, green onions. Serve with extra nori sheets, vegetables, or rice crackers.