Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
40 minutes
Japanese-Inspired
Main Course
Seasoned sushi rice is baked in a casserole dish under Bairdi snow crab, furikake and a drizzle of sriracha mayo, then topped with avocado, cucumber and green onion for an easy, shareable take on sushi.
8oz Wild Snow Crab Meat
2 cups uncooked sushi rice
3 cups water
½ cup rice vinegar
¼ cup sugar
1 tsp salt
furikake seasoning
sriracha mayo
avocado, diced
cucumber, diced
green onions, diced
Start by thawing and rinsing 8oz of bairdi snow crab meat.
To make the sushi rice, first, rinse the rice until water runs clear. Add 3 cups of water and bring to a boil. Once boiling, reduce to a simmer and cover for 18-20 minutes.
Meanwhile, in a small saucepan, combine rice vinegar, sugar, and salt over medium heat. Cook until the sugar dissolves. Once cooled, stir into the cooked rice. The rice will seem very wet at first but keep stirring and the rice will dry as it cools.
Preheat the oven to 350°F.
Add a layer of cooked sushi rice to a casserole pan to create the base.
Sprinkle furikake seasoning over the rice, top with Bairdi crab meat, more furikake, and a drizzle of sriracha mayo.
Bake for 20 minutes at 350°F.
Once cooled, top with diced cucumber, avocado, and diced green onions.
Serve and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
