Asyas Favorite Sushi Bake Food
ASYA'S FAVORITE SUSHI BAKE
Think of a sushi bake like a flavorful sushi roll, layered into a casserole and baked to perfection. Many recipes I've seen use the California roll as inspiration, but, for our family's favorite, we like to roast salmon or Arctic char fillets and flake them up instead of using crab. Sushi rice forms the bottom layer, topped with flaked char mixed with a spicy mayo. On top, we layer furikake, a Japanese spice blend, and a little tamari-based sauce. Scooping the bake onto roasted nori sheets makes the perfect bite and my daughter's favorite weeknight dinner.
Provided by Aliya LeeKong
Categories main-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the salmon layer: Place the fillets, skin-side down, on the prepared sheet. Drizzle with the avocado oil and season with salt and pepper. Roast until the fillets look opaque and flake easily, about 15 minutes. Let cool for 5 minutes.
- Slide a spatula under the fillets but over the skin, leaving the skin on the baking sheet. Transfer the fillets to a large bowl and flake with a fork. Add the mayonnaise, sriracha, scallions and 1/2 teaspoon salt and thoroughly mix. Set aside until ready to use.
- For the sushi rice: Rinse the uncooked rice in 3 to 4 changes of water, pouring off the cloudy water each time. Drain well and transfer to a rice cooker. Add 3 1/2 cups water and cook the rice according to the manufacturer's instructions. (Alternatively, add the rinsed and drained rice to a medium pot with 3 1/2 cups water and bring to a boil. Reduce to a simmer, cover and cook, about 15 minutes. Remove from the heat and let sit 10 minutes.)
- Meanwhile, whisk together the rice vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. When the rice is finished cooking but still hot, pour over the rice vinegar mixture and lightly mix with a rice paddle.
- For the sushi bake: Spray a 9-by-13-inch baking dish with cooking spray. Layer in the sushi rice and lightly flatten with the rice paddle. Top with the spicy mayo salmon mixture. Whisk together the mirin, tamari and sesame oil in a small bowl, then pour on top of the sushi bake, rotating the baking dish to make sure the entire surface is covered with the tamari mixture.
- Top with the furikake and bake until the edges are golden brown, 10 to 15 minutes. Serve hot with roasted nori snack sheets for scooping.
SUSHI BAKE
Savory and satisfying, this easy-to-make dish is a local favorite in Hawaii. This is the only dish I bring to parties anymore. Even at a smaller gathering, I get to take home a clean baking dish at the end of the night. Like most casseroles, this dish is very forgiving, so don't sweat it if you can't find an ingredient or aren't sure about the quantities.
Provided by NovelApproach
Categories Appetizers and Snacks
Time 35m
Yield 24
Number Of Ingredients 10
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Soak shiitake mushrooms in hot water until soft, 5 to 10 minutes.
- Meanwhile, lightly grease a 9x13-inch baking pan or glass baking dish. Spread rice in the prepared pan; sprinkle furikake evenly over the top.
- Drain mushrooms and squeeze out excess water. Mix mushrooms, imitation crabmeat, mayonnaise, sour cream, tobiko, and kamaboko in a large bowl. Spread over the furikake.
- Broil in the preheated oven until the top is lightly browned, about 15 minutes. Slice into 24 portions and serve in the pan. Spoon a generous mound onto a sheet of seaweed, wrap loosely, and consume immediately.
Nutrition Facts : Calories 130.8 calories, Carbohydrate 16.8 g, Cholesterol 10.5 mg, Fat 5.3 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 228 mg, Sugar 2.3 g
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- Start off by making the sushi rice first. To clean the rice, add 1 1/2 cups of dry Calrose Sushi Rice into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.
- Now for the crab mixture: In a bowl, add 8 oz finely chopped imitation crab, 1/4 cup Japanese mayonnaise (or regular Mayo) 2 oz softened cream cheese, and 1 Tbsp sriracha.
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