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.
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
- 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.
- 2Heat the oven to 200°C.
- 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.
- 4Mix the shredded crab (or flaked salmon) with the Kewpie mayo, cream cheese, and sriracha.
- 5Spread the crab mixture evenly over the rice.
- 6Bake 12–15 minutes until the top is golden and bubbling; broil the last 2 minutes for more colour.
- 7Finish with the remaining furikake, a drizzle of sriracha, and scallion; scoop onto nori squares to eat.