Sushi Bake (Salmon & Kani)

July 23, 2020

Sushi Bake (Salmon & Kani)

My youngest daughter Chloe turned 6 months old and to celebrate I decided to make some Sushi Bake, the latest craze on Instagram. It is basically a deconstructed sushi, made in a pan and eaten with a piece of nori roasted seaweed.

The idea of baking sushi may seem crazy at first. I love eating sushi and never have I thought that it could be presented this way-in a pan and let alone be baked. But after looking at pictures and watching videos of this dish as I was doing my research, I've become convinced enough to recreate this dish. It is really simpler than it looks. It is one of those dishes that I can say is fool-proof if you choose the best quality ingredients you can find. You can easily adjust the amount of ingredients to suit your taste.

Here is my take on the famous baked sushi. And not surprisingly, it works!

Ingredients:

3 cups newly cooked Japanese rice

4 tbsp Sushi vinegar

4 tsp sugar

1 tsp salt

250 g Crab sticks

250 g Salmon fillet

1 bar cream cheese, softened

1 cup Japanese mayonnaise

58 g Mackerel flavor Furikake seasoning (Japanese rice seasoning)

1/2 cup Green onion/scallions, chopped

3 tablespoons Tobiko (flying fish roe)

Nori Roasted Seaweeds

Procedure:

Make the sushi rice:

1. Prepare 3 cups of newly cooked Japanese rice.

2. In a small bowl, combine 4 tablespoons sushi vinegar, 4 teaspoons sugar, 1 teaspoon salt. Mix until sugar and salt dissolves. (I just followed the instructions in the sushi vinegar bottle)You can reduce the amount of salt and sugar to suit your taste.

3. Press rice evenly in prepared pan. Set aside.

Make the Salmon-Kani Topping:

1. Sprinkle salt and pepper on salmon fillet bake for 20 mins or until flaky. Shred using fork.

2. Shred the kani into strips, rough chop.

3. In a large bowl combine the shredded salmon, kani, 1 1/2 tbsp of tobiko and a sprinkle of green onion or scallions.