Ever since the quarantine/lockdown period started, most of us became something we thought we couldn’t be. Among the many is being able to cook! And yes, we have to make something and learn one of the basic. Especially if you are living alone, you wouldn’t always want takeaway food. And being in quarantine is the best time to learn how to cook.
One of the famous quarantine food right now, at least in the Philippines, is baked sushi. I have seen different and various versions of it across the web and decided to make my own, because why not! My version is a bit different because I don’t measure. I based it on my tastebuds. I’m aware it’s not the proper way to do it, but hey! It works for me! LOL
And I know I’m not the only one who does this peculiar way in cooking. (Leave a comment down below if you do the same!). Hence, the “ancestors’ guidance” inside joke was born because of this. I saw this meme circulating around Facebook and I thought I can relate to it because it is what I do. Here it is if you haven’t seen it.
So, without further ado… may I present you, my very own, classy sushi bake in two flavors – Kani and Tuna Cheesemelt.
My recipe doesn’t have measurements, so for that, pardon, mi amor! The amount depends on the person’s appetite and how much you love yourself. Just trust your tastebuds and your ancestors!
WHAT YOU NEED:
- Rice (Japanese rice, if it is not available, any short or medium grain rice will do)
- Japanese mayo
- Kani (Crab sticks)
- Cream cheese
- Any cheese that melts (depends on your preference)
- Tuna (fresh or canned, depends on what your heart says)
- Rice wine (if rice wine is unavailable, go for APPLE CIDER VINEGAR)
- Sesame oil
- Furikake (if unavailable, you can use your favorite potato chips. Crush it or use a blender along with some nori sheets)
- Nori sheets
- Sriracha (optional, if you want it spicy. But for this recipe, I did not put any)
- Baking pan
Here is a not so quick YouTube video if you want to see a more graphic detailed recipe.
HOW TO DO IT:
Preparing the Sushi Rice
- Cook the rice. Make sure you rinse it very well. Once cooked, let it cool down for a couple of minutes.
- Pour rice wine/apple cider vinegar along with sesame oil. Gradually add these ingredients and mix it very well for an even distribution.
- Let it sit and let the rice absorb the condiments that you just put on it.
Preparing the Toppings
- Kani Toppings
- Shred or slice (whichever your heart desires) your kani into tidbits. Put it on a bowl.
- Once done slicing/shredding, squeeze some Japanese mayo and a couple of spoonful of cream cheese.
- Add furikake. (Or your DIY furikake – potato chips and nori)
- Sprinkle a bit of pepper.
- Mix them all together. Set aside
- Tuna Toppings
- Put your tuna (canned or fresh, if fresh, slice/shred it into smaller pieces) into a bowl.
- Repeat steps 2-5 of Kani Toppings.
Preparing to Bake
- Pre-heat the oven to 100-150 deg C. Some recipes go higher than that, but what I did was 100.
- While pre-heating your oven, mix all three into a baking pan.
- Put your sushi rice first, spreading and flattening it out on your pan.
- Next, add your toppings and spread it out evenly. One flavor on each side, or you can do it in four sections, depends on your mood.
- Topped it off with furikake. The more, the merrier!
- For the tuna toppings, grate over some cheese. The cheesier, the better!
- Bake for 10-15mins on 250 deg C until the top turns brown-ish. Careful not to burn it! I burned mine a bit.
So, there you go! Just one of the many versions of Sushi Bake that you can see on the web. I hope you enjoy this article and as well as my YouTube video! If you happen to make one and try it, don’t be shy to comment down below and share with me your experience!
Till the next blog! Sending love and light to you all! 🌷