Sushi Bake

Sushi Bake is a Filipino adaptation of the famous Japanese sushi. What makes sushi bake different is that it is served warm and that no rolling or chopsticks required, which makes it really convenient if you’re all thumbs. My version of sushi bake has three toppings, so no one is left out. Crab sticks in spicy Mayo, Chicken and Avocado, and of course we can’t leave out salmon. Incidentally, the original sushi did not feature salmon. But in the 80’s, the Norwegian fish industry who was desperate to offload a glut of salmon, was able to convince Nishie Rie (a food distributor) to market salmon as filling for sushi. And the rest, as they say is history. Now, I could not imagine a tray of sushi without it!

My sushi bake caters for every taste. Spicy? One side has a shredded seafood sticks in Spicy Mayo. Chicken? The middle part has Chicken and Avocado. Love Salmon like I do, there’s smoked salmon in there too. You can use cold or hot smoked salmon depending on your preference. This is like a “build your own” sushi as the nori sheets are served on the side. This is a great do ahead dish to feed a crowd and makes the perfect picnic fare. I’ve taken this to picnics wrapped in an insulated carrier or foil.

What you need to make Sushi Bake

• Rice – Sushi Rice is the first choice but any short grain rice will do. I’ve even made this with Jasmine and it’s just as delicious
• From the Asian Aisle – Furikake Rice Seasoning ,Mini Nori Sheets, Soy Sauce
• Fridge and Pantry Items- Seafood or Crab sticks(kani)Cooked Chicken,Cold Or Hot Smoked Salmon,Mayonnaise,Cream Cheese,Avocado, Black and White Sesame Seeds and Green Onions for garnish.

Easy does it…

• Mix vinegar and salt to cooked rice and spoon into a 8 cups capacity lightly greased baking pan. Press with the back of a spoon to compact the rice lightly. Sprinkle with Furikake seasoning.
• Mix softened cream cheese with mayonnaise and ginger and spread this evenly on top of the rice.
• Finely slice the crab sticks and mix with sriracha mayonnaise. Spread crab stick mix on one third of the rice.
  
• Finely shred the cooked chicken and spread on the 2nd section of the rice(middle part).
• Flake the smoked salmon with a fork and add to the 3rd section. At this stage the whole rice layer should be covered will all the toppings.
• Bake for 10 to 15 minutes or until the rice is warmed thru.
• Just before serving, drizzle mayonnaise in a decorative pattern over the sushi. Arrange the avocado slices on top of the chicken in the middle third. Sprinkle sliced green onions on top of the seafood stick portion. Sprinkle black and white sesame seeds all over.
  
• Serve with nori sheets, soy sauce pickled ginger and seaweed salad if desired.

Sushi Bake

Recipe by acmowlai

0.0 from 0 votes

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

6-8

servings

Prep time

30

minutes

Cooking time

40

minutes

No roll sushi with three toppings smoked salmon,chicken and seafood sticks

Ingredients

• 2 cups short grain or sushi rice

• 1/4 cup rice wine or white vinegar

• pinch of salt

• 200g Cream Cheese

• 1/4 cup Mayonnaise

• 1 teaspoon finely grated ginger

• 2 tablespoons Furikake Rice Seasoning

• Toppings

• 150g Smoked Salmon,flaked

• 150g Cooked Chicken,shredded

• 150g Seafood (kani) Sticks,finely sliced

• 1/2 Avocado,sliced finely

• 1 teaspoon Sesame Seeds

• 1 teaspoon Black Sesame Seeds

• 3 tablespoons mayonnaise plus 1 teaspoon Sriracha

• 1 spring Onion, finely sliced for garnish

• Nori sheets,to serve

• Soy Sauce,Pickled Ginger,Wasabi to serve optional

Directions

• Rinse rice in plenty of running water, drain and place in a saucepan with about 3 cups of water. Cover and bring to a boil over night heat. Once boiling, reduce heat remove cover and cook rice until all the water is gone about 15-20 minutes. Cover remove from heat and set aside for 5 minutes. Alternatively you can cook this in the rice cooker if you have one, or in a microwave safe container for about 15 minutes on high. Use a wooden spoon to fluff the rice. Stir in vinegar and salt and mix thru.
• Preheat oven to 160°C. Lightly spray an ovenproof dish (18×22 cm or similar volume) with cooking spray. Spoon the rice mixture into the baking dish spreading it evenly. Press all over with the back of the spoon lightly to compress. Combine softened cream cheese, ginger with mayonnaise and spread evenly over the rice. Sprinkle all over with Furikake seasoning.
• For the seafood stick topping, finely slice the seafood sticks and mix with Sriracha mayonnaise. Spread this mixture on one third of the rice. What you’re aiming for is 3 sections of topping, of which this is the first of three.
• Finely shred the cooked chicken and spread over the middle third of the rice,beside the seafood topping.
• Flake the smoked salmon and spread over the third section. At this stage all of the rice should be covered with toppings.
• Bake in the oven for about 15 minutes or until the rice is warmed thru.
• Just before serving, place the sliced avocado on top of the chicken. Drizzle with extra mayonnaise and sprinkle with black and white sesame seeds. Garnish the top of seafood stick with finely sliced green onions. Serve with mini Nori sheets, wasabi ,side of soy sauce and pickled ginger if desired.