Food

The Anatomy of a Sushi Bake

The Anatomy of a Sushi Bake

Along with “Dalgona Coffee” and “Ube Cheese Pandesal” which are the latest food trends in this nationwide lockdown, you’ve probably encountered the “Sushi Bake” in your social media feeds. This new foodie trend features sushi rice and creamy toppings served in a nori wrapper. But how did the trend start and how do you make it?

Sushi Bake suddenly has become a trend since mid-ECQ (April-May 2020) but there is no evidence on who started it. A quick Google searchwill show you that it’s been rolling since 2015. It is basically a deconstructed sushi that is baked in a pan or casserole. It’s one huge pan of flattened sushi but made with a layer of fluffy Japanese rice, baked and shredded fish, and topped with tobiko eggs.

After it comes out of the oven (okay it’s a little weird to call it a sushi bake, because “sushi” implies raw fish — but that’s how … the sushi rolls) you can scoop out a spoonful of the layered dish and serve it on nori flakes. Sushi Bake has different twists: – some bake it with more kani, mango and roe (like a California Maki), or Salmon Teriyaki-style with cream cheese and torched salmon – but ultimately, it’s a creamy, savory, and slightly tangy explosion of flavors in one nori-wrapped, rice-stuffed bite.

While there are restaurants and online sellers that offer Sushi Bake, making your own is fun too! Below are the ingredients of a contemporary Sushi Bake and steps on how make a homemade one.

Ingredients:

  • 1 1/2 cups Japanese rice
  • 8 oz cream cheese
  • 1/2 cup rice vinegar
  • Furikake
  • 1/2 cup Japanese mayonnaise
  • Korean nori sheets
  • Crab sticks or imitation crabs
  • Salmon (baked and unseasoned)
  • Ebiko eggs or Tobiko eggs
  • Sriracha
  • Optional: Seaweed nori flakes rice toppings

Instructions:

None

  1. Cook the Japanese rice.
  2. Preheat oven to 350 degrees Celsius.
  3. Shred the crab sticks and the salmon, then mix it with the cream cheese, Japanese mayonnaise, and Sriracha sauce.
  4. Pour rice vinegar in cooked rice and toss together. Spread and press it lightly on the casserole.
  5. Sprinkle the furikake on top. Optional: add your preferred nori flakes.
  6. Spread the crab and salmon mixture on top of the rice, then top with tobiko eggs.
  7. Bake it in the oven for 5-10 minutes until the top layer browns.
  8. Serve with nori seaweed sheets and use the sheets as wraps.

For those who want to try it out but don’t have the time to make this baked dish, here are the stores that offer this dish:

  • MeatSumo Premium Panay at P480 and P520 trays
  • Sushi Nori and their Ooishi Trays at P699
  • Sushi Bake Manila at P1000 for 4-6 people.

Other indie stores that have joined the bandwagon are The Kitchen Manila, Aburi Mama, Red Mittens, and Oomori (which also has a ‘torched’ version). Enjoy eating but don’t forget to take an Instagram-worthy first of this foodie trend before ‘murdering’ it!

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