Oh, the perks of living with a culinary goddess. I know this might sound a bit hyperbolic, but as the school year comes to an end I can't help thinking of how nice apartment-living has been. I live with three of the best girls that I've met at Stanford and I know that I'll look back on this year with a lot of love.
But the year is not over yet! A few days back, Jenna made an amazing Japanese* dinner that consisted of miso-flavored broccoli and green beans, shira-ae, and a dish I've decided to call "sushi casserole." This dish is simply a layer of rice, and crab mixture, and sesame seeds sprinkled on top. The "casserole" is broiled for a few minutes before serving to warm everything up. To eat it, you take a sheet of seasoned nori (seaweed), and put a little scoop of the crab/rice mixture on the nori. The "sushi" might look small but it's easy to fill up quickly because they're so addicting. Thankfully, she's sharing her recipe with us!
via a random lady jenna met
3 cooked cups of Japanese rice (so about 1.5 cups uncooked)
8 oz (1/2 lb) crab (fresh, canned, or imitation)
1/2 cup mayonnaise
1 tablespoon soy sauce
2 teaspoons sesame oil
pre-cut seasoned nori sheets
Mix the crab, mayo, soy sauce and sesame oil together. Spread the rice along the bottom of a casserole dish. Spread the crab mixture on top of the rice. Broil the casserole for 5-7 minutes until golden brown and slightly bubbly. Sprinkle sesame seeds on top. Spoon onto seasoned nori and enjoy!
*This dish isn't actually Japanese-- just an amazing Japanese-inspired creation.