Sushi Bake

Baked Sushi has been a trend lately so I thought of making one. My husband loves sushi and I know for sure he will love it. California Roll is the most common and basic sushi roll so it is great to use it for this recipe. The good thing about this Baked Sushi is that there is really no need to roll them which is a bit challenging for newbies. It's a simple layers of rice, filling and furikake rice seasoning. Slice them up and serve with Nori ( Seaweed).
A great Sushi starts with the good quality rice of course. I suggest to use Sushi rice. It is fuller than a regular white rice but you can use a regular rice as long as it's a good one.

Sushi Bake is best served with Nori sheets (Japanese name for  Seaweed). What I use is theseasoned seaweed snack . They are already pre-cut and perfect for this sushi bake. I also used Japanese mayonnaise for drizzling. It's much creamier and has this rich egg flavor in it unlike western mayo. If not available, you can just use the mayo you have. Also. this recipe has the option to be served as is and not to be baked at all but baking it toasts the top that gives it a good flavor and texture.
​By the way I added mango on this recipe which gives it a good balance in color and flavor. Enjoy!

SushiBake Recipe

Ingredients:

• 3 cups cooked sushi rice or regular good quality white rice
• 2 1/2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tsp sesame oil (optional)
• 1/2 cup /4 oz (110 g) softened cream cheese
• 1/3 cup mayonnaise
• 1 tsp or more sriracha or hot sauce (optional)
• 1 cup imitation crabs, diced
• 1/2 cup cucumber, diced
• 1/2 cup mango, diced
• 1/4 cup green onion, sliced
• furikake rice seasoning
• Japanese mayonnaise for topping
• nori (seaweed) sheets

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​Video

Procedure:

• In a small bowl, stir together rice vinegar, sugar and salt. Microwave for few seconds to dissolve the sugar. Stir-in sesame oil. Set aside.
• In a large bowl or 8 x 8 pan, add hot rice and pour vinegar mixture. Using a rice spoon, fold the rice until well coated. Set aide and cool completely.
• Preheat oven to 450 F.
• In a medium bowl. combine cream cheese, mayonnaise and hot sauce (optional). Add crab imitation, cucumber, mango, and green onion. Stir until well combined.
• Take the rice in a pan and use the rice spoon to spread evenly and press against the pan. 
• Sprinkle with furikake then spread the crab mixture. Cover again with furikake. 
• Drizzle with Japanese mayonnaise and hot sauce or sriracha if desired.
• Bake for 10-12 minutes or until top just starts to brown. 
• Serve with a piece of nori sheet.
• Enjoy! 

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