Sushi bake recipe | Tasty and Easy

The newest culinary craze, the sushi bake recipe gives you a disassembled version of the traditional Japanese rolled sushi. Along with this excellent delicacy, I’ve included my recipe for homemade furikake. 

WHAT IS ALL THE HYPE ABOUT?

Given how much Filipinos enjoy Japanese cuisine, it is not surprising that this deconstructed form of sushi quickly gained popularity. It is baked in a casserole pan yet contains all the delicious sushi roll’s ingredients!

Additionally, it was discovered that creating this casserole-style baked version is significantly more user-friendly and less frightening than producing rolled sushi, which requires the use of a bamboo rolling mat. To enjoy this variation, all you need to do is scoop out a serving and wrap it in a thin piece of nori or roasted seaweed.

CONCERNING THE INGREDIENTS:

Sushi rice is white rice that has been seasoned with salt, sugar, and Japanese vinegar. Although using short-grain rice is strongly advised, Jasmine and Dinorado both work nicely in this recipe. You can use it as long as your rice doesn’t get fluffy and loose.

Furikake is a dry spice mixture that is sprinkled on top of cooked rice, fish, and vegetables as a flavoring. I just constructed one because it was a little difficult for me to get one at the store. Along with some salt and sugar, I used roasted sesame seeds and Korean roasted seaweed flakes.

If you’re feeling particularly daring, experiment with Tobiko or Flying fish roe. These fish eggs have a striking reddish-orange hue, a salty flavor, and a crunchy exterior. Sushi that has been baked can have it as a topping.

It is quite similar to the standard nori used for sushi, but Korean roasted seaweed is crunchier and typically seasoned. They can be purchased in the form of little sheets or bits combined with sesame. Use this instead of conventional nori because it is chewier, in my opinion. Nori might be sufficient if it were all you have, though. You can also roast it yourself by rubbing a little sesame oil and salt on one side of the nori. Roll them all together after stacking. The next step is to roast each one in a skillet until it turns crispy and green.

Don’t skip this one if you really like seafoods: Delicious Dragon roll recipe | Delicious Food Recipes

SUSHI RICE:

• 4 cups freshly cooked rice
• 3 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

CREAMY TOPPING:

• 1 big ripe mango diced
• 1 medium cucumber diced
• 2 cups Kani shredded or cut into chunks
• 200 grams of cream cheese
• ¼ cup Japanese mayonnaise
• 1 tablespoon Sriracha – adjust as desired
• Salt to taste
• 20 sheets Korean roasted seaweed sheets – or use nori sheets

Method:

• In a small bowl, combine the salt, sugar, and rice vinegar. Stir well. Heat it in the microwave just long enough for the salt and sugar to completely dissolve.
• Stir the mixture until it is equally distributed before adding it to the just-cooked rice.

FURIKAKE:

• Toast the sesame seeds over a very low heat source until aromatic and golden. Crumbled nori is combined. Use sugar and salt to season

CREAMY TOPPING:

• Mix the cream cheese, Sriracha, and Japanese mayonnaise in a bowl.
• 34 of the mango, 34 of the cucumber, and the chopped Kani should all be added. Make sure there is enough mango and cucumber left over for later layering. To taste, add salt.

SUSHI-BAKED ASSEMBLY:

• Spread the sushi rice equally in an 8 x 6-inch rectangle pan and lightly press. Rice is covered with a thin layer of Fukikake that has been evenly distributed.
• Spread the creamy topping evenly after adding. Add a little more Furikake and the leftover mango and cucumber pieces on top. Sriracha and Japanese mayonnaise may be added as desired.
• Bake for 15 to 20 minutes at 200 °C/390 °F. Scoop a piece, then wrap it with nori to enjoy.

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NUTRITION:

• CALORIES: 147KCAL
• CARBOHYDRATES: 16G
• PROTEIN: 3G
• FAT: 7G
• SATURATED FAT: 3G
• CHOLESTEROL: 14MG
• SODIUM: 408MG
• POTASSIUM: 57MG
• FIBER: 1G
• SUGAR: 2G
• VITAMIN A: 144IU
• VITAMIN C: 1MG
• CALCIUM: 52MG
• IRON: 1MG