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Here's A Very Easy Sushi Bake Recipe You Can Try At Home

Have fun and make yourself a casserole or two

The Sushi Bake is the trendy new dish that everyone's loving right now, and with good reason. It's delicious, fun to eat and a practical one-dish meal that can satisfy a crowd. And although it has sushi in its name, there is actually no raw fish in this dish, which is good news for people who won't or can't eat raw. 


The sushi bake is essentially a casserole with luscious salmon, crab sticks, roe, and vegetables. Bake for ten minutes then serve to eat like mini tacos. 


Metro.Style's nutritionist and recipe tester, Cecille Esperanza, created her own version of the sushi bake and shares the recipe below. You'll love her take on this ingenious dish. She also shares some tips: using good-quality rice makes a real difference. Think of the sushi bake as a dish you can be creative with, so think of fun new toppings and fillings to use in yours. For example, use sriracha instead of wasabi. Or make a spicy mayonnaise to serve as an additional dip. Finally, don't take it too seriously. This is a dish to have fun with and enjoy.

 

Baked Seafood Sushi

Serves 6


2 cups  short-grain white rice, preferably Jasponica

½ cup rice wine vinegar

1/2 teaspoons sugar

salt, to taste

1 tablespoon water

2 cups salmon, flaked

1 cup sautéed scallops

1 cup shredded crabsticks

1 cup julienned carrots

1 cup julienned cucumbers

2 stalks spring onions, chopped  

1 1/4 cups Japanese mayonnaise

wasabi paste, to taste

1 tablespoon tobiko (fish roe) 

1 tablespoon sesame oil

1 jar nori furikake seaweed flakes 

1 package seasoned seaweed sheets, cut into rectangles 

1 tablespoon toasted black sesame seeds, for garnish

pickled ginger, for serving

Japanese soy sauce, for serving



1. Preheat oven to 400°F. Cook the rice. 


2. In a small pot, combine vinegar, sugar, and water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Remove from heat and set aside. Cool completely.


3. Transfer rice to a large bowl; cool 5 minutes. Fold in vinegar mixture with a wide spatula or plastic scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel.


4. Meanwhile, toss smoked salmon, scallops, crabmeat sticks cucumber, carrots, spring onions, Japanese mayonnaise, wasabi paste, tobiko, and sesame oil. Set aside. 


5. Press rice mixture onto a 9x13 baking dish.


6. Sprinkle ½ jar of nori furikake onto rice.


7. Spread seafood mixture on top of rice. Sprinkle remaining nori furikake on top of the mixture.


8. Bake in a preheated oven until  top turns golden brown in color, about 8 to 10 minutes. Remove from oven. Top with thinly sliced avocado and sprinkle with toasted sesame seeds.


9. Serve on plates with cut seaweed sheets. Use the seaweed as a wrap.


10. Serve with pickled ginger, wasabi paste and soy sauce.