Recipe Sushi Bake Recipe
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Sushi devotees, if you’re looking for a new way to enjoy your favourite Japanese delight – sushi bake is the ultimate twist on a classic sushi roll. Think of sushi bake as a deconstructed sushi roll, with layers of rice and fillings that are baked, topped with sauces and scooped up with crunchy roasted seaweed sheets. Yum! Sushi bake is a brilliant crowd pleaser, and it’s so easy to mix it up with the flavours you love. Just make sure you have your layer of sushi rice to hold everything together and the rest is up to you! Here’s a basic recipe to get you started, but you can swap out the imitation crab for another fish of your choice – salmon or prawn meat work well too. If you’re not sure what Furikake seasoning is (you can find it at Coles) it’s a blend of crushed nori seaweed, sesame seeds, sugar and salt. And it makes your sushi rice taste AMAZING! @lizzymwong Anytime I make this dish, I get so many questions on how to make it. #sushibake #15min ♬ original sound – Lizzy
Ingredients
Instructions
Pre-heat your oven to 200 degrees. Rinse the sushi rice and cook it according to the instructions on the pack.
While the rice is cooking mix the rice vinegar, sugar and salt in a saucepan and heat over a low heat until the sugar is melted. If you don't want to make your own sushi seasoning, you can buy pre-made sushi seasoning.
In a bowl mix the shredded imitation crab meat, cream cheese and mayo.
Once the rice is cooked, spread it onto a baking tray and sprinkle it with the vinegar mixture (or sushi seasoning) and let it cool and dry out for a little while. Then spread it into a baking dish and top with half of the Furikake.
Top the rice with the crab meat mix and then sprinkle over the remaining Furikake.
Bake for 10 minutes or so, just until you see the top starting to brown and everything is warmed.
You can then top with a little more mayo, and serve with the cucumber, avocado and seaweed sheets.
