Sushi Bake Recipe

For some, cooking has been a long-standing activity in their lives. Growing up with the profession, they naturally became accustomed to working in the kitchen, while improving their recipes. Meanwhile, others started a little later in their lives, driven by curiosity perhaps by a dish that everyone…

For some, cooking has been a long-standing activity in their lives. Growing up with the profession, they naturally became accustomed to working in the kitchen, while improving their recipes. Meanwhile, others started a little later in life, driven by curiosity perhaps by a dish that everyone else seems to be trying. Sushi Bake is just the kind of irresistible recipe that has many people trying on their chef hats.

Why not? This dish, essentially a deconstructed version of sushi, cooked in a casserole, not only requires simple steps, but is also exceptionally delicious. The recipe has taken social media by storm as a big trend that everyone wants to try. And we applaud any dish that gets more people interested in brushing up on their cooking skills!

Sushi Bake is also a good place to start because it involves steps to create the base, the toppings, and cook it all together. You are able to practice a good variety of cooking steps in the kitchen. And best of all, this naturally makes a pretty large dish, and so it works for sharing with family and friends, or even just storing it for eating later. But before tackling this Sushi Bake, how about getting to know the dish a little better?

Where does Sushi Bake come from?

Considering how quickly this dish has become popular during the pandemic era, one might assume that it was only created recently. But some have cited the first “sushi casserole” recipes dating back to 2011. Its recent fame in the Philippines, however, has been attributed to a celebrity nail artist.

Mimi Qui Reyes is said to have started sending her Sushi Bake to celebrities in April 2020. But she actually started cooking the dish years before. Only recently did it become the viral Internet hit that it has become today. Soon, a large number of netizens followed suit by recreating the magically delicious dish.

This often contains salmon, tobiko or fish roe and, of course, some vinegar rice. After preparing the Sushi Bake tray, you have the option to eat it yourself. After all, it is very tasty as is without any other additions. But most of the time, people also enjoy it with a little nori or seaweed, which they use to top off a spoonful of Sushi Bake. Sounds tasty, right? Get straight to the point, get in the kitchen and make some with me!

How to prepare baked sushi:

Assemble the rice for our Sushi Bake:

Our first step would be to preheat the oven to 400°F. Then we can go ahead and prepare our base, which is our flavorful rice. Take 3 tablespoons of rice vinegar, 2 teaspoons of granulated sugar and 1 teaspoon of salt. Put everything in a bowl that you will put in the microwave for 15 seconds.

After you finish cooking in the microwave, you should remove the bowl. Stir the mixture until the vinegar is completely diluted. Then place 4 cups of cooked white rice in a large bowl. Also add the vinegar mixture from before. Now gently mix them together until you have completely coated the rice with the vinegar mixture.

Then take out the pan and start placing the rice mixture inside. Distribute it evenly. Next, lightly coat it with a little Furikake: less than 5 tablespoons. Now we should assemble the rest of the toppings!

Creating the creamy topping and sriracha mayonnaise:

To make a deliciously flavorful creamy dressing, you should scoop ½ cup of softened cream cheese and 2 tablespoons of sour cream into a bowl. You can also forego the latter if you prefer your Sushi Bake without sour cream. Also add ½ cup Lady’s Choice mayonnaise, 6 ounces chopped Kani or imitation crab meat, and ¼ cup diced cucumber.

Then mix everything together thoroughly. Then you can simply spread it on the rice. Also top the rice with the remaining Furikake. We will then cook it for 18 minutes in the oven.

While we wait, we can proceed with the sriracha mayonnaise coating. Take 5 tablespoons of Lady’s Choice mayonnaise and 1 tablespoon of sriracha sauce and place them in a container. Then mix them. Next, transfer what you’ve made to a condiment squeeze bottle. Set it aside for later use.

If 18 minutes have passed, you can remove the Sushi Bake from the oven. Top it with 3 tablespoons of fish roe or masago and 1 avocado that you sliced. You can also skip the masago if you don’t like the taste. Now add the sriracha mayo sauce on the sushi and you’re ready!

Simply slice a portion to your preferred size and place it on a small Nori sheet. Then eat it together. How is the taste? Be sure to leave your feedback and questions in the comments section below.

Have you done this? If you take a photo, be sure to tag us on Instagram at @panlasangpinoy or hashtags #panlasangpinoy so we can see your creations!

Baked sushi

Preparation: 10 minutes minutes

Cooked: 35 minutes minutes

Instructions

• Preheat oven to 400F.

• Combine the rice vinegar, sugar and salt in a bowl. Place in the microwave for 15 seconds. Stir until the vinegar is completely diluted.

• Place the cooked rice in a large bowl. Combine with vinegar mixture. Stir gently until the rice is completely coated.

• Spread the rice mixture evenly on a baking tray. Top lightly with furikake. Set aside.

• Prepare the creamy topping by combining all the cream topping ingredients in a bowl. Mix well. Distribute it over the rice.

• Cover with the remaining furikake. Cook for 18 minutes.

• Make the sriracha mayo sauce by combining 5 tablespoons Lady’s Choice mayonnaise with 1 tablespoon sriracha sauce. Mix well and then transfer to a condiment bottle. Set aside.

• Remove the sushi from the oven. Top it with slices of masago and avocado. Pour over the sriracha mayonnaise.

• Cut a portion of the sushi bake and place it on a piece of Nori sheet. Serve. Share and enjoy!

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Nutritional information

Calories: 613kcal (31%) Carbohydrates: 45G (15%) Protein: 14G (28%) Fat: 40G (62%) Saturated fats: 9G (45%) Polyunsaturated fats: 2G Monounsaturated fat: 7G Cholesterol: 98mg (33%) Sodium: 1251mg (52%) Potassium: 377mg (11%) Fiber: 3G (12%) Sugar: 3G (3%) Vitamin A: 498UI (10%) C vitamin: 9mg (11%) Soccer: 89mg (9%) Iron: 2mg (11%)

© copyright: Vanya Merano