Philippines · Fish and Seafood Dishes

Sushi Bake

A deconstructed California roll served as a hot casserole: seasoned sushi rice under a baked layer of crab and creamy mayo, scooped onto squares of nori at the table.

45 min✻6 servings✻420 kcal
Sushi Bake

Ingredients

  • sushi rice300 g
  • rice vinegar3 tbsp
  • imitation crab250 g
  • Kewpie mayonnaise4 tbsp
  • cream cheese100 g
  • furikake3 tbsp
  • nori sheets4
  • sriracha1–2 tbsp
  • sugar1 tbsp
  • salt1 tsp
  • scallion2
  • water, for cooking the rice360 ml

Method

  1. 1Rinse 300 g sushi rice until the water runs clear, then cook it with 360 ml water according to the package. While still warm, fold through 3 tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt, then let it cool slightly.
  2. 2Heat the oven to 200°C.
  3. 3Grease a 20×30 cm baking dish and press the seasoned rice into a layer about 1.5 cm deep; scatter half the furikake over it.
  4. 4Mix the shredded crab (or flaked salmon) with the Kewpie mayo, cream cheese, and sriracha.
  5. 5Spread the crab mixture evenly over the rice.
  6. 6Bake 12–15 minutes until the top is golden and bubbling; broil the last 2 minutes for more colour.
  7. 7Finish with the remaining furikake, a drizzle of sriracha, and scallion; scoop onto nori squares to eat.