Easy-Peasy Baked Sushi

After being sick for the first two weeks (almost) of this month, can't cook, food deliveries were our savior because we do not have food stocks. I had a very grueling roster last December so I wasn't able to do the groceries even before the New Year so we really do not have any food in the fridge except for a few eggs. So after recovering and after testing Negative for Covid (Yay!) grocery shopping is our first agenda cause finally, we can go out already!

I think someone posted Baked Sushi on social media which in turn influenced me to make it and kick-start my cooking sessions as well. I mean why not? it seems easy to do plus that distinct Japanese flavor is always a good idea. Plus.. Plus.. That Japanese rice is my favorite. It has that sticky texture which I like so Ahoy! it was a search for Japanese rice in the supermarket which turned out successfully. lol

It's my first time making Baked Sushi so I have a few corrections which I will be inserting into this write-up. Let's get to it!

INGREDIENTS: 

Sushi Rice

Japanese Rice

Rice Vinegar (you can use our local vinegar as substitute)

Furikake (The grocery doesn't have it so instead I used seaweed shreds)

Sesame Oil

Salt and sugar 

 

Topping 

Kani (imitation crab, shredded. If you have the real thing, go for it!)

Ripe Mangoes (diced)

cucumber (julienned)

Japanese Mayonnaise (I used Kewpie but you can use local mayo as a substitute)

Sriracha 

Cheese (local brand) 

Seaweed sheets

PROCEDURE:

1. Place cooked Japanese rice in a bowl. Add your vinegar, sesame oil, furikake (or your seaweed shreds), salt, and sugar to taste. Mix Well. 

2. In a bowl, mix the shredded Kani, Japanese mayonnaise, and sriracha for that kick, altogether.  

Note: If you observed, in my photos, I mixed the cucumber with the Kani which is a mistake cause the cucumber will be cooked too, losing its crunchiness and freshness. I'll take note of this next time. lol

3. Spread a bit of Olive Oil at the bottom of a baking casserole dish so the rice won't stick. Place the rice at the bottom, spread evenly, and flatten it out. 

4. Place the Kani-mayo mix on top of our rice mixture, spread evenly. Grate some cheese on top. Just a bit. I do not want to overdo the cheese because we have our mayo already. Our tastebuds will be overwhelmed by too much flavors. 

Tadaaah! Sooo pretty <3

5. Place the dish in the oven and bake for 10-15 minutes at 200°C or when the topping has a bit of a browning already. 

6. When the baking is done, rest the sushi for about 10 minutes. 

7. Place the julliened cucumber, diced mangoes on top of the sushi and again spread beautifully. Top it with more mayonnaise.  Place a spoonful of sushi into a Seaweed sheet and enjoy!

I love eating it when it is cold. It's more delicious that way! haha. Just wait for it to cool. 

And that's it, that's my simple take on this famous Baked Sushi. I'm a bit late on the hype but it's still fun making this. Most of all, my husband and I enjoyed it. <3