BAKED SUSHI UMAMI DIP

Preheat oven to 350 degrees.  Prepare a 2 quart casserole dish (about 9” x 9”) with non-stick spray.

Place the rice in a fine mesh sieve and rinse with cold water until the water runs clear.  Combine the sushi rice and salt in a large saucepan with 1 ¼ cups water. Bring to a boil, then cover and reduce the heat to a simmer.  Cook for 12-15 minutes until all of the water is absorbed.  Remove from heat and let sit for 10 minutes.

Combine the mirin, rice wine vinegar and ½ teaspoon of the sesame oil in a small bowl.  Add it to the sushi rice and mix with a spoon to thoroughly combine.  Place the rice in the prepared baking dish and press into a solid even layer in the bottom of the pan with your fingers or the back of a large spoon.  If the rice sticks put some water on your fingers or spoon and continue pressing.  If you have the furikake seasoning, sprinkle this evenly over the rice.

Combine the cream cheese, mayonnaise, soy sauce, and remaining teaspoon of the sesame oil in a large bowl and mix well.  Add the crab meat, salmon, sesame seeds, and scallions to the bowl and mix thoroughly. Spread this mixture evenly over the top of the rice.  Drizzle the sriracha mayo over the top of the dip in a criss-cross pattern.

Bake for 25 minutes.  Let rest for 10 minutes.  Garnish with more scallions and sesame seeds and top with the avocado and tobiko.  Serve with cucumber slices for dipping or spoon some of the dip onto the nori squares

Sriracha Mayo:

½ cup Hellmann’s Light Mayonnaise

2 tablespoons sriracha sauce

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

2 teaspoons sugar

To make your sriracha mayo, whisk the mayo, sriracha sauce, vinegar, soy, and sugar in a small bowl until smooth.  I like to put the sauce into a squeeze bottle for pretty presentation, but this is optional.