@eliyaeats: Sushi Bake (serves 4): Rice: - 200g sushi rice (dry) - 20g bone broth (optional) - dash of rice wine vinegar + mirin + salt - Furikake or seaweed 1. wash & rinse rice a few times, add to rice cooker or stovetop with equal parts water + bone broth paste and cook. Once done add seasonings and fluff up - 400g imitation crab (sub for salmon), shredded - 250g raw prawns, roughly chopped - green onions, roughly chopped - 1/2 tbsp soy sauce - 50g light mayo - 30g sriracha - 50g light cream cheese - 1/2 tbsp rice wine vinegar - 1 tsp sesame oil - salt & white pepper to taste - 1/2 tbsp sweetener- I use natvia 1. Pre-heat oven to 185c 2. Mix seafood mix well and set aside 3. Assemble rice bake, add the cooked rice onto a baking dish (spray with a lil bit of oil spray first) and spread evenly, pressing firmly down, sprinkle furikake on top or crumble seaweed on top. 4. Add the seafood mix on top and spread evenly. 5. Bake for 30-35 mins, top with sesame seeds, green onion, extra light mayo and sriracha! 6. I recommend serving with avocado, sliced cucumber and seaweed & enjoyyyy Macros per serve (4): Calories: 420 Carbohydrates: 55g Protein: 24g Fat: 12g #sushibake #highproteinsushibake #viralsushibake

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Thursday 07 May 2026 10:58:52 GMT