Dynamite Sushi and Beer Dip
Dynamite Sushi and Beer Dip
I know, I know. Don’t look at me like that. I know this is absurd. It’s not even really "sushi." But don’t sit there and tell me that you don’t love those baked scallop rolls that taste more like nachos than they taste like legit sushi as much as I do.
It’s the guilty pleasure of Western sushi joints, filled with warm, creamy, sriracha laced seafood and it’s amazing. I’m hoping that all the legitimate sushi connoisseur and Japanese chefs will forgive how I’ve bastardized their favorite cuisine. Mostly because it’s really good.
It’s supposed to be an appetizer, something you bring to a game-day-party or girls-beer-night. That was my plan. But then I decided that since it started to snow again today, it’s also survival food and I should just eat it for lunch. So I did. Please don’t hate me.
Dynamite Sushi and Beer Dip
Ingredients
- 8 oz cream cheese softened
- ¼ cup mayonaise
- 3 tablespoons sriracha
- ¼ cup pale ale beer
- 2 tablespoons green onions
- ½ teaspoon salt
- ½ lbs scallops or bay scallops, chopped
- ½ lbs bay shrimp
- ½ teaspoon Nanami Togarashi Japanese chili pepper seasoning*
- 4 imitation crab sticks, chopped
- 4 sheets roasted nori snacks, thinly sliced
Instructions
- 1. Preheat oven to 350°F.2. Add the cream cheese, mayo, sriracha, beer, salt and green onions to a mixing bowl. Use a hand mixer to beat until smooth. 3. Stir in the scallops, shrimp, crab, and Nanami Tograshi. Add to an oven safe serving bowl. 4. Bake for 18-20 minutes or until warmed through. 5. Sprinkle with Nori, serve with chips.
Comments
Becky Ackerman February 23, 2019 um 10:06 am
This looks great! One more idea. Put it in wonton cups or serve it wonton strips.
Jackie February 23, 2019 um 10:51 am
ooooooohhhhh! That sounds amazing!