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Spicy Shrimp and Cucumber Sushi Casserole

For this casserole, I used a 9x 13 baking pan. Be sure to include time to make the sushi rice and shrimp. To speed up the process of this casserole, use simply seasoned pre-cooked shrimp from your local fish monger. Feel free to use your favorite cooked fish or shellfish for this recipe, like smoked salmon or crab.

Ingredients

  • 3 cups dry sushi rice, cooked
  • 2 lb cooked shrimp, chopped (see recipe below)
  • 2 to 3 avocados
  • 3 tsp seasoned rice wine vinegar
  • furikake, Japanese multi-purpose seasoning
  • 3 to 4 Persian cucumbers, sliced thin
  • Sriracha mayonnaise
  • wasabi paste, for serving
  • soy sauce, for serving

Instructions

  • In a small mixing bowl, combine the avocado and vinegar. Mash with a fork or potato masher to combine. Set aside.
  • In a large baking pan, create an even bottom layer of cooked sushi rice. Spread the avocado mixture on top of the rice. Sprinkle with furikake and drizzle with sriracha mayonnaise to lightly cover the avocado. Next, evenly distribute in one layer, the cucumber slices on top of the avocado.
  • Place the cooked shrimp in an even layer on top of the cucumbers. Top the shrimp with the remaining two cups of rice. Using the palm of your hands or the back of a spatula, press the rice flat and make as compact as possible. Add the sriracha mayo and furikake on top to preference. Cover the baking dish and place into the fridge to chill, for at least 4 hours or until ready to serve.
  • Serve cold with wasabi paste and soy sauce.

For the shrimp

  • In a large skillet, heat 3 tablespoons of canola oil. Add the raw shrimp and one 1 teaspoon of kosher salt. Stir to combine and let cook for 6 to 8 minutes, or until cooked through.