Hand making sushi rolls takes special skill to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. Japanese food is well-loved in many countries especially Bahrain, so it is not surprising that this deconstructed version of sushi suddenly became the trendiest snack!
ABOUT THE INGREDIENTS
Sushi Rice- this is white rice mixed with Japanese vinegar, salt and sugar. Though it is highly recommended to use short-grain rice, I find that Jasmine and Dinorado work as well. As long as your rice does not end up fluffy and loose, you can use it.
Furikake-is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since it was a bit challenging for me to find one in the supermarket, I just made one myself! I used roasted sesame seeds, Korean roasted seaweed flakes, and some salt and sugar.
- 4 cups freshly cooked rice
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup sesame seeds
- 1/2 cup Korean roasted seaweed – crumbled or cut into small bits
- 1 teaspoon salt – to taste
- 1 teaspoon sugar – to taste
- 1 big ripe mango – diced
- 1 medium cucumber – diced
- 2 cups Kani – shredded or cut into chunks
- 200 grams cream cheese
- 1/4 cup Japanese mayonnaise
- 1 tablespoon Sriracha – – adjust as desired
- salt – to taste
- 20 sheets Korean roasted seaweed sheets – – or use nori sheets
- Mix the rice vinegar, salt, and sugar in a small bowl, mix well. Pop it in the microwave to warm until salt and sugar are totally dissolved.
- Pour the mixture to the freshly cooked rice and toss until evenly distributed.
- Using very low heat, toast the sesame seeds until fragrant and golden. Mix the crumbled nori pieces. Season with salt and sugar
- In a bowl, combine the cream cheese, Japanese mayonnaise, and Sriracha, then mix.
- Add in the chopped Kani, ¾ of the mango, and ¾ of the cucumber. Make sure to leave enough mango and cucumber for additional layering later. Add salt to taste.
BAKED SUSHI ASSEMBLY
- In a rectangle pan (8x6in), spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of Fukikake on top of rice until fully covered.
- Add the creamy topping then spread evenly. Sprinkle the remaining mango and cucumber bits and a bit more Furikake on top. Drizzle with Japanese Mayonnaise and Sriracha if desired.
- Bake at 200°C/390°F for 15 to 20 minutes. Enjoy by scooping a portion then wrapping it in nori.