Introduction

Sushi bake is a delicious twist on traditional sushi rolls that has become increasingly popular in recent years. This delectable dish combines the flavors of sushi with the convenience of a casserole. One variation that stands out is Scallop Sushi Bake with Tempura Shrimp. This mouthwatering combination of fresh scallops, crispy tempura shrimp, and savory sushi rice is sure to delight your taste buds. Whether you’re a sushi lover or new to the world of Japanese cuisine, this recipe is a must-try.

Ingredients

For the sushi rice:

– 2 cups of sushi rice

– 2 1/2 cups of water

– 1/4 cup of rice vinegar

– 2 tablespoons of sugar

– 1 teaspoon of salt

– 1/2 teaspoon of sesame oil

For the scallop mixture:

– 1 pound of fresh scallops, chopped

– 1/4 cup of mayonnaise

– 1 tablespoon of sriracha sauce

– 1 tablespoon of soy sauce

– 1 tablespoon of sesame oil

– 2 green onions, thinly sliced

For the tempura shrimp:

– 1/2 pound of medium-sized shrimp, peeled and deveined

– 1 cup of all-purpose flour

– 1 cup of ice-cold water

– Vegetable oil, for frying

– Salt, to taste

Steps

1. Prepare the sushi rice:

Start by rinsing the sushi rice under cold water until the water runs clear. Then, cook the rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.

In a small saucepan, combine the rice vinegar, sugar, salt, and sesame oil. Heat the mixture over low heat until the sugar and salt dissolve. Pour the vinegar mixture over the cooked rice and gently fold it in using a wooden spatula. Set the seasoned rice aside.

2. Make the scallop mixture:

In a separate bowl, combine the chopped scallops, mayonnaise, sriracha sauce, soy sauce, sesame oil, and sliced green onions. Mix well until all the ingredients are fully incorporated.

3. Prepare the tempura shrimp:

In a deep skillet or pot, heat vegetable oil over medium-high heat. In a separate bowl, whisk together the all-purpose flour and ice-cold water until smooth. Dip each shrimp into the batter, allowing any excess to drip off, and carefully place it in the hot oil. Fry the shrimp until golden brown and crispy, then transfer them to a paper towel-lined plate to drain. Season with salt to taste.

4. Assemble the sushi bake:

Preheat your oven to 350°F (175°C). Spread the seasoned sushi rice evenly in the bottom of a baking dish. Next, top the rice with the scallop mixture, spreading it out in an even layer. Arrange the tempura shrimp on top of the scallop mixture.

Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the sushi bake is heated through and the edges are slightly golden. Remove from the oven and let it cool for a few minutes before serving.

Variations

You can customize this Scallop Sushi Bake with Tempura Shrimp recipe to suit your taste preferences. Here are a few variations you can try:

1. Spicy Tuna Sushi Bake:

Replace the scallops with diced fresh tuna and follow the rest of the recipe as directed. Add some spicy mayo for an extra kick.

2. Vegetarian Sushi Bake:

Omit the seafood and substitute with roasted vegetables such as bell peppers, zucchini, and eggplant. You can also add tofu for extra protein.

3. Salmon and Avocado Sushi Bake:

Swap out the scallops for diced fresh salmon and add sliced avocado on top of the sushi bake before baking. The creaminess of the avocado pairs perfectly with the salmon.

Tips

Here are some tips to help you achieve the best results with your Scallop Sushi Bake with Tempura Shrimp:

1. Use high-quality ingredients:

Choose fresh and high-quality seafood, such as sushi-grade scallops and shrimp, for the best flavor. Fresh ingredients will elevate the taste of your sushi bake.

2. Be gentle when folding the vinegar mixture into the rice:

To prevent the rice from becoming mushy, gently fold in the vinegar mixture using a wooden spatula. Be careful not to overmix.

3. Get creative with toppings:

Feel free to experiment with different toppings for your sushi bake. Sprinkle some toasted sesame seeds, drizzle with spicy mayo, or garnish with fresh cilantro for added flavor and visual appeal.

Conclusion

Scallop Sushi Bake with Tempura Shrimp is a delightful fusion of flavors that brings together the best of sushi and casserole. With its creamy scallop mixture, crispy tempura shrimp, and perfectly seasoned sushi rice, this dish is a true crowd-pleaser. Whether you’re hosting a dinner party or simply craving a unique and delicious meal, this recipe is guaranteed to satisfy your taste buds and impress your guests. Give it a try and experience the irresistible combination of flavors for yourself!

FAQs

Q: Can I use frozen scallops for this recipe?

A: While fresh scallops are recommended for the best flavor and texture, you can use frozen scallops as well. Just make sure to thaw them thoroughly and pat them dry before using.

Q: Can I prepare the sushi rice in advance?

A: Yes, you can cook the sushi rice ahead of time and refrigerate it until you’re ready to assemble the sushi bake. Just make sure to let the rice come to room temperature before using.

Q: Can I substitute the tempura shrimp with other types of seafood?

A: Absolutely! Feel free to experiment with different types of seafood, such as tempura-battered fish or even grilled shrimp. The choice is yours!

Q: How long can I store leftovers of the sushi bake?

A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before enjoying.

Scallop Sushi Bake with Tempura Shrimp

Recipe by Author

★★★★☆

4.5 from 35 votes

Course: Main Dish

Cuisine: Japanese

Difficulty: medium

Servings

6

Prep time

30 minutes

Cooking time

20 minutes

Calories

412 kcal

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A delightful fusion of sushi and casserole, this Scallop Sushi Bake with Tempura Shrimp combines creamy scallop mixture, crispy tempura shrimp, and seasoned sushi rice for a unique and delicious dish.

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Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon sesame oil
• 1 pound fresh scallops, chopped
• 1/4 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced
• 1/2 pound medium-sized shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup ice-cold water
• Vegetable oil, for frying
• Salt, to taste

Directions

1. Start by rinsing the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Season rice with vinegar mixture.
2. In a bowl, mix chopped scallops, mayonnaise, sriracha sauce, soy sauce, sesame oil, and green onions.
3. Heat vegetable oil for frying. Dip shrimp in batter and fry until golden brown. Season with salt.
4. Spread seasoned sushi rice in a baking dish. Top with scallop mixture and tempura shrimp. Bake until heated through and slightly golden.
5. Variations: Try Spicy Tuna Sushi Bake, Vegetarian Sushi Bake, or Salmon and Avocado Sushi Bake.
6. Tips: Use high-quality ingredients, fold vinegar mixture gently, and be creative with toppings.
7. Serve warm and enjoy the delightful flavors of this Scallop Sushi Bake with Tempura Shrimp.

Nutrition Facts

Calories: 412

Fat: 8.7

Carbohydrates: 64.3

Protein: 19.4

Sodium: 837

Fiber: 2.6

Sugar: 3.5