If you’re like us, and have been scrolling through different food inspirations this whole quarantine, then you’re probably familiar with sushi bake. The trend is basically deconstructed sushi; it has all the flavors you’d expect from a typical roll, but baked. Imagine a casserole eaten like a taco, but it’s sushi.
If you’re ready, kani get it.
Anyway, we can keep trying to explain what it is; or we can just drop our recipe—we’re choosing to do the latter. And to help you guys out, we’ve even put some substitutions you could do because we know (from experience) that it’s not that easy to get the exact ingredients nowadays.
It looks amazing, we know. And it really doesn’t take a lot of effort. Just mix the toppings, prepare the rice, then pop it in a hot oven. In 10 minutes, you’ve got yourself an indulgent meal (or is it a snack?).
Serves: 3-4 people
Active time: 30 mins
Total time: 30 mins
3/4 cup Japanese mayo (substitute: regular mayonnaise with rice wine vinegar and sugar)
1/4 cup cream cheese, softened
Asian chili sauce to taste (you can use sriracha, Japanese chili oil, etc., or remove completely)
1/2 cup ebiko/tobiko
1 lb kani/salmon chopped
3 tbsps rice wine vinegar
3 cups cooked rice
Nori sheets, for serving
Make the sushi topping by combining Japanese mayo, softened cream cheese, chili sauce if using, half of the roe, and your chopped salmon or kani.
Mix rice wine vinegar into cooked rice and pat down in an oven-safe tray.
Sprinkle furikake over the rice in an even layer. If you don’t have furikake at home, you can use sesame seeds and shredded nori.
Add your sushi topping over the rice in an even layer.
Finish by adding the rest of the roe and more furikake.
Bake in a broiler or a 500 degree oven for 10 minutes, or until bubbly.