Description
Sushi Bake is a deconstructed sushi roll baked in a casserole made with similar components found in the usual sushi like sushi rice, salmon, crab sticks, tobiko, avocado and/or cream cheese. Usually eaten scooping a slice and placing it on a small nori sheet.
Ingredients
Scale
Sushi Rice
- 1 1/2 cup Japanese Short-Grain Rice
- 1 1/2 cups Cold Water
- 3 tbsp Sushi Rice Vinegar
Spicy Salmon Topping
- 200 g salmon fillets
- 80 g cream cheese (approx. 1/3 of one block)
- 2 tbsp Sriracha
Creamy Kani Topping
- 200 g kani, thinly sliced
- 2 pcs avocadoes, cubed
- 2 tbsp Kewpie mayonnaise
- 3 tbsp Kewpie roasted sesame dressing
Others
- Furikake
- Kewpie Mayonnaise
- Sriracha
- Gari (Pickled Sushi Ginger)
- Nori seaweed squares
Instructions
Spicy Salmon Topping
- Bake salmon on a 220C preheated oven for 10 minutes. Remove from oven then using a fork, flake the salmon and gently mix it with Sriracha, set it aside.
Creamy Kani Topping
- In a bowl combine kani, kewpie mayonnaise and roasted sesame dressing, mix well then set it aside.
Sushi Rice
- Rinse rice with water until drain water runs clear.
- Place rice and cold water in a small rice cooker and cook.
- Once cooked stand for 10 minutes covered in rice cooker.
Assembly
- Place rice in ceramic or bamboo bowl then slowly add vinegar while mixing the rice. Place and lightly flatten rice in a 12 x 8-inch baking casserole.
- In an alternating fashion, on top of the rice, spread a layer of cream cheese 1 1/2-inch-wide, skip a 1 1/2-inch space then repeat until you have four strips with cream cheese topping. On top of the cream cheese add the seasoned flaked salmon.
- On the remaining sections without toppings, add the prepared kani topping.
- Place in a 200C preheated oven and bake for 10-15 minutes.
- Remove from oven, place cubed avocadoes on top of the kani topping.
- Sprinkle Furikake on top then drizzle Kewpie Mayonnaise and Sriracha, serve with Nori seaweed squares and Gari on the side.