I’ve called this a tray bake, Simply because it is just that. A baked sushi. It sounds absolutely ridiculous, but tastes awesome. You can experiment with alternative ingredients in the mixture, carrot, Chives, sweet peppers, avocado is a great addition.
I would also like to add as a wee little bit of useless information! That this does eat well NOT baked! But the flavours benefit from being baked! I’ll leave this entirely up to you guys!
950 ml freshly cooked rice
3 tablespoon rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
Below is a simple and foolproof method for cooking your perfect sushi rice
Ingredients for cooking the sushi rice
300g sushi rice
How To Prepare
Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. Then drain after 30 mins.
Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. (Make sure to keep the lid on the sauce pan at all times).
Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins.
Serve and Enjoy : Once the rice has finished steaming, mix well with a shamoji, or Japanese rice paddle, and serve into bowls. You can then use a choice of toppings such as furikake, Japanese pickles (tsukemono) or sauce for extra flavour or use to make onigiri rice balls.
For Sushi Rice: To make sushi rice, the cooked rice needs to be mixed with sushi vinegar, which is Japanese rice vinegar mixed with salt and sugar. Mix 80ml of sushi vinegar (or about 12% of the total cooked rice weight) with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. As you are mixing the rice and vinegar together, use a fan to cool the rice and remove the moisture. Your sushi rice is now ready to be used in all types of delicious sushi. For best results use a wooden sushi bowl (sushi oke) to mix and cool the rice.
120 ml 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
475 ml Kani shredded or cut into chunks
200 grams cr cheese
60 ml 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.