We're absolutely thrilled to share our recipe for the ever-trendy and delicious Sushi Bake. š£š It is a great party snack, perfect to share with friends or can be enjoyed on your own. This deconstructed sushi dish involves no raw fish making it a great way to introduce people to sushi.
š 50 minutes š¤ 3-4 people
Ingredients
2 cups of short-grain rice
Ā¼ cup rice vinegar
2 skinless salmons fillets
10 crabsticks - chopped roughly
Japanese mayo (or regular mayo)
300g sour cream
2 tbsp sriracha (or more if you like it spicy!)
5 stalks of green onions - chopped
1 tbsp rice wine
1 tbsp sesame oil
Salt and pepper
Furikake (Japanese rice seasoning)
Nori sheets or Seaweed snack packs
Method
Start by cooking your rice. Rinse the rice a few times before cooking on your rice cooker. For the perfect rice you need to follow a 1:1 ratio. For 2 cups of rice you will need 2 cups of water
When your rice is cooked, add rice vinegar and combine evenly
Pre-heat oven at 180 degrees
Line a baking tray with grease-proof paper. Marinate salmon directly on the tray with a generous amount of salt and pepper, rice wine and sesame oil
Pop the salmon in the oven at 180 degrees for 15-20 minutes
When salmon is ready, shred with 2 forks
In a large mixing bowl, add shredded cooked salmon, roughly chopped crab sticks, ā of the green onions, sour cream, mayonnaise, sriracha, and salt and pepper. Mix well
Pre-heat your oven again at 180 degrees
On a casserole dish evenly layer your ingredients in this order: Rice > Furikake > Salmon mixture > Furikake
Pop your casserole dish in the oven at 180 degrees for about 15 minutes
Remove from oven and add the remaining green onions to garnish. Allow to cool down before serving with seaweed snacks or cut up nori sheets! Enjoy!
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