Sushi bake

Ingredients

• Sushi rice 2 cups sushi rice 1/4 cup rice vinegar 1 ½ table spoon sugar 1 teaspoon salt
• Crab and salmon mix:500g salmon fillet 450g imitation crab sticks 1/2 cup kewpie mayonnaise
• Spicy mayonnaise: 1/4 cup kewpie mayonnaise 1 tablespoon sriracha
• Garnish: Furikake1 Avocado 1 Lebanese cucumber, 1 packet of nori (seaweed)

Method

1. Sushi Rice: 1. Rinse the sushi rice thoroughly under cold water, washing 2-3 times until the water runs clear. Drain the rice well and set aside.2. Cook the rice according to your preferred method (rice cooker or stovetop).3. While the rice is cooking, combine rice vinegar, sugar, and salt in a microwave-safe bowl. Heat the mixture in the microwave for 20-30 seconds, or until warm. Stir until the sugar and salt are completely dissolved. Set aside to cool.4. Once the rice is cooked, transfer into a large mixing bowl. Use a rice paddle to gently fluff the rice. 5. Mix the seasoned rice vinegar over the hot sushi rice and gently mix with a slicing, fluffing motion until the vinegar is fully absorbed and the rice becomes sticky, with no excess moisture and set aside.
2. Crab and salmon mix:1. Place the salmon fillets in the oven for 10-15 minutes. Once cooked, remove the skin from the salmon.2. While the salmon fillet is cooking in the oven, shred the imitation crab meat into a large mixing bowl. Then, use scissors to chop the shredded crab into smaller pieces.3. Combine cooked salmon fillet with shredded imitation crab meat. Then, use a fork to shred the salmon into pieces. 4. Add kewpie mayonnaise and spicy mayonnaise
3. Spicy Mayonnaise:1. In a small bowl, mix together kewpie mayonnaise and sriracha sauce to your desired level of spiciness.2. Transfer the mixture into a squeeze bottle, piping bag, or a Ziploc bag (with the tip of the Ziploc bag snipped off).3. Set aside for use.
4. Assemble and bake sushi: 1. Preheat the oven to 200 degree 2. In a baking dish, grease the bottom with 1/2 teaspoon of sesame oil to avoid rice sticking. 3. Transfer the seasoned sushi rice into the baking dish and pressed down and flatten the rice evenly.4. Sprinkle a layer of furikake on top of the rice.5. Spread evenly shredded imitation crab meat and salmon fillet on top of rice. Then, get press down the meat evenly. 6. Bake the sushi into the oven between 10-15 mins. 7. Carefully remove the sushi bake from the oven and let it cool down8. Garnish with another layer of furikake on top, then drizzle kewpie mayonnaise and spicy mayonnaise
5. Assemble and bake sushi: 1. Preheat the oven to 200°C (390°F).2. Grease the bottom of a baking dish with ½ teaspoon of sesame oil to prevent the rice from sticking.3. Transfer the seasoned sushi rice into the baking dish, then press it down evenly to flatten the rice.4. Sprinkle a layer of furikake over the rice for added flavor.5. Evenly spread the shredded imitation crab meat and shredded cooked salmon fillet on top of the rice. Gently press down on the topping to ensure it’s evenly distributed.6. Bake the sushi in the preheated oven for 10-15 minutes, or until the topping is heated through and7. Carefully remove the sushi from the oven and let it cool slightly before serving.8. Garnish with an additional layer of furikake and chopped spring onions, then drizzle with kewpie mayonnaise and spicy mayonnaise.
6. Prepare and Eat:1. Scoop the sushi bake onto a sheet of nori (seaweed).2. Top with a slice of cucumber and avocado for added freshness and texture.

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 500G