Recipe: Sushi Bake

Making my version of the viral quarantine Sushi Bake. 😊

This is a baked flattened version of sushi ingredients with no rolling skills required. If you know how to layer a dessert then you can do this. Very doable at home with some ingredients that are easy to find in a supermarket that has a Japanese goods section. 

In this recipe photos that I’m showing, I wasn’t able to find tobiko and mangoes at this moment but it’s still good as in. Just don’t skip the furikake. 

Ingredients:

• 3 cups cooked Japanese rice or long grain Japanese Style rice. 
• 1 tsp mirin
• 1 tsp white vinegar
• 1/2 tsp sugar
• 1/2 tsp water 
• 1 pack Furikake
• 1 can Tuna Solid or Pink Salmon in brine or oil
• 5 sticks Kanikama (Kani or Crab Sticks) sliced. 
• 1 mango or avocado cubed
• 1/4 cup Kewpie mayonnaise or whole egg real mayonnaise 
• 1/4 cup cream cheese
• 1 tbsp wasabi paste (optional)
• 1 tsp sriracha (optional)
• 1/4 cup shelled edamame (optional)
• Tobiko as needed 
• Extra shredded cheese 
• Whole Nori wrappers cut into 6s or 8s rectangles or get the pre cut ones, as needed

Procedure:

1. Mix mirin, white vinegar, sugar and water in the rice to make vinegared sushi rice. 

2. Press in an 8x8 square pan about half an inch thick.

3. Sprinkle furikake on the surface of the rice. Set aside. 

4. In a bowl, combine the whole contents of the canned tuna or salmon with the sliced kanikama 

5. Add the mayonnaise, cream cheese, wasabi and sriracha. Mix to incorporate. Fold in the mangoes or avocados. 

6. Spread on top of the rice with the furikake on it. 

7. Spread a thin layer of tobiko, cheese and edamame. 

8. Bake in an oven until the cheese melts on top and it’s slightly brown. (Technically, I just broil the top part only using a turbo broiler or set your oven to grill, so the top part will brown faster.)

9. Serve with the nori wrapper. You need to scoop out a spoonful of the rice with the toppings and place it on the wrapper like a taco and eat like there’s no tomorrow. 

Happy Eats!