Sushi Bake California Maki

Sushi Bake is a delightful gastronomic craze that offers a deconstructed take on traditional rolled sushi. This mouthwatering dish even includes a homemade Furikake recipe, making it a complete sushi experience in a casserole. It brings together all the beloved components of a sushi roll but transforms them into an oven-baked masterpiece. Unlike the traditional method of rolling sushi, which can be a bit daunting, Sushi Bake is cook-friendly and approachable. All you need to do to enjoy this version is scoop a portion onto a piece of toasted seaweed or nori sheet.

This dish features sushi rice that’s been seasoned with Japanese rice wine, salt, and honey, with a strong recommendation for using short-grain rice for its ideal texture and flavor.

Cooking Time: 40 minutes

Serving Size: 20 portions

INGREDIENTS:

Sushi Rice:

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

Furikake:

• 1 teaspoon salt (to taste)
• 1 teaspoon sugar (to taste)
• ½ cup Korean roasted seaweed
• ½ cup sesame seeds

Creamy Topping:

• Salt (to taste)
• 20 Korean seaweed sheets
• ¼ cup Japanese mayonnaise
• 1 tablespoon Sriracha
• 2 cups shredded Kani (imitation crab)
• 200 grams of cream cheese
• 1 medium cucumber
• 1 large ripe mango

INSTRUCTIONS:

Now, let’s create this delicious Sushi Bake:

Prepare the Sushi Rice:

1. In a small container, whisk together the rice wine vinegar, sugar, and salt.
2. Heat this mixture until the sugar and salt have fully dissolved. Set it aside.
3. Toss the freshly cooked rice with the vinegar mixture, ensuring it’s evenly distributed.

Make the Furikake:

1. In a mixing bowl, combine the Korean roasted seaweed, sesame seeds, sugar, and salt to taste. This will be your Furikake seasoning.

Prepare the Creamy Topping:

1. In another mixing bowl, blend the cream cheese, Japanese mayo, and Sriracha until it’s well combined.

Assemble the Sushi Bake:

1. Spread the sushi rice evenly in a rectangular baking pan, gently pressing it flat.
2. Sprinkle a thin layer of Furikake seasoning over the rice, covering it completely.
3. Evenly spread the creamy topping on top of the Furikake layer.
4. Bake the assembled dish at 200°C (392°F) for about 15 minutes or until it’s heated through.
5. While the dish is baking, prepare your garnishes. Slice the cucumber and mango into thin strips.

Serve and Enjoy:

1. Once the Sushi Bake is ready, remove it from the oven and let it cool slightly.
2. When serving, place a portion of the Sushi Bake onto a piece of Korean seaweed sheet.
3. Garnish with shredded Kani, cucumber, mango, and any additional toppings you desire.
4. Roll it up and enjoy the delightful flavors of Sushi Bake.

TIPS:

Here are some tips to make your Sushi Bake experience a success:

• Quality Rice: Use freshly cooked short-grain rice for the best results. The rice should be sticky and have the perfect texture for sushi.
• Uniform Spreading: When spreading the rice in the pan, ensure an even layer for consistent flavor throughout the dish.
• Layering Furikake: When applying the Furikake, aim for a thin and even layer to enhance the overall taste.
• Creamy Topping: Spread the creamy topping evenly to ensure every bite is delicious.
• Presentation: For a visually appealing presentation, consider garnishing the dish with additional shredded ingredients or a drizzle of Sriracha.

This recipe yields approximately 20 portions, making it great for sharing with friends and family. Sushi Bake is not only delicious but also an exciting way to enjoy the flavors of sushi in a unique casserole form. It’s perfect for gatherings or as a special treat for any occasion. Enjoy the culinary adventure!