Sushi Bake California Maki
Baked Sushi is a gastronomic trend that gives you a deconstructed version of the original Japanese rolled Sushi. This delicious recipe also comes with my own method of making homemade Furikake.
Servings: 20 portions
- 4 cups freshly cooked rice
- 3 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup sesame seeds
- ½ 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
- ¼ 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.
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.
Calories: 147kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 408mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg