Words & Photos by Isabel Aguas
Here at The Start, we not only enjoy having people over, but we also love giving them a great time. Take your weeknight potluck sessions up a notch with this simple sushi bake recipe. It’s a deconstructed version of your favorite Japanese roll, baked to homey and hearty perfection. As Japanese food goes, a definite crowd-pleaser, be it for a dinner party or a week’s worth of packed lunches. Sayonara, baon fatigue!
- 200 grams of crab sticks
- 500 grams of peeled shrimp
- 500 grams of cubed salmon
- 1/2 cup of mayonnaise
- 1/2 cup of sour cream or cream cheese
- 2 cups of rice
- Furikake (Japanese rice seasoning)
- Rice vinegar
- In a bowl, combine your meats of choice: crab sticks, shrimp and salmon are classic add-ons. Like your sushi a little chewier? Throw in some scallops.
- Add the mayo and sour cream (or cream cheese if you want something tangy) to marry everything nicely. Congrats, that’s your top layer done and dusted.
- For the bottom layer, grab your cooked rice and give it some Japanese kick by adding rice vinegar to taste. Balance the flavor out with a generous amount of Furikake, which is available at premium supermarkets. If you can’t get your hands on that, no worries! Go DIY by crushing seaweed and sesame seeds together.
- With both your meat and rice mixes prepped, it’s time to plate everything in a casserole dish: rice tightly packed on the bottom, meat layered on the top. If you happen to have any, deep fry some leftover salmon skin all over to create a delectable crust.
- Try your hardest to contain excitement while your work of art sits in the oven for about 18-20 minutes at 190°C.
- Wrap a spoonful of sushi bake nice and tight into a seaweed sheet. Roll it up and enjoy while giving yourself a pat on the back.
Simple as that! This dish is dressed to impress – way to show off your samurai chef skills!