This Hearty Sushi Bake Is the Most Comforting Way to Satisfy My Sushi Cravings
published about 2 hours ago
To educate myself on food trends popping up around the world, I like to break up my Instagram feed (which so quickly gets filled with the same American trends over and over again) by following accounts from other countries and cultures. Some of the coolest things happening in food are happening outside the U.S., but the only way you’ll know that is if you switch up your follow game.
If you follow Asian food Instagram accounts and blogs like I do, you may have heard of sushi bake. Just like we had a sourdough craze in the U.S. at the beginning of lockdown, the Philippines has been having its own viral food moments — with sushi bake being the one that sparked my curiosity the most.
The concept of a sushi bake isn’t actually new. It’s been a popular potluck dish in Hawaii for years, but many people credit its recent spike in popularity to Filipina nail artist Mimi Qiu Reyes . When the pandemic hit, Mimi sent sushi bakes to various celebrities in the Philippines, and the response was so overwhelming that she turned the concept into a business. Today, @theoriginalbakedcaliforniaroll has more than 62,000 followers on Instagram.
After reading all about it and seeing it take over Reddit threads and Pinterest boards, I finally decided to try my hand at making a sushi bake at home. I love California rolls and sushi, so I knew it would be good!
What Is Sushi Bake?
Sushi bake is a California or sushi roll that has been deconstructed and layered in a dish like a casserole. After it bakes, you cut the casserole into squares and serve the squares on a nori snack, similar to a maki roll or a seaweed taco. During my research, I discovered it’s really customizable, and can take on whatever form or flavors you like.
In addition to the Reddit threads, I drew inspiration from the three highest-ranking sushi bakes on Google: Keeping it Relle , Foxy Folksy, and Onolicious Hawaii . Each of these recipes features a base of sushi rice mixed with vinegar, salt, and sugar layered with furikake, imitation crab, and spicy mayo. From there, the ingredients vary — Keepin it Relle drizzles her bake with unagi sauce, and Foxy Folksy’s version incorporates a creamy mango and cucumber topping. In true sushi bake style, I took the parts from each of them that appealed to me the most.
How I Made My Sushi Bake
I started by making a fresh batch of sushi rice, and then combined 1 tablespoon vinegar, 1 tablespoon granulated sugar, and 1 teaspoon salt in a small saucepan and heated it until the sugar dissolved. I stirred the vinegar mixture into 4 cups of the warm cooked rice until the rice was coated, then let the rice cool completely.
Next I combined 8 ounces crab meat with two thinly sliced scallions, 1/2 cup mayo (you can also use kewpie mayo), and 1 tablespoon Sriracha. I also made a homemade unagi sauce with 1/4 cup mirin, 1 1/2 tablespoons of sake, 2 1/2 tablespoons sugar, and 1/4 cup coconut aminos. (You can use soy sauce here, but I’m mildly allergic and try to sub in coconut aminos when I can. It worked great here.) Some recipes bake cucumbers and avocado into the mix, but I was nervous the cucumbers would release too much water and that the avocado would turn to mush. Instead, I diced some Persian cucumbers and thinly sliced an avocado for garnish.
Using a wet rice paddle, I pressed the cooled, seasoned rice into an 8×8-inch glass baking dish (dipping the rice paddle in water keeps the rice from sticking), then sprinkled on a generous amount of furikake . I layered the spicy crab mixture over the furikake, drizzled that with a few tablespoons of unagi sauce (make sure the sauce covers the surface and edges entirely), sprinkled with more furikake, and baked at 450°F for 10 to 15 minutes, or until the edges had browned and looked a little caramelized. I removed the bake from the oven and sprinkled togarashi on top, then let it cool for a few minutes before slicing it into 16 squares. I garnished it with the cucumber, avocado, and more furikake, then served the sushi bake squares on top of wasabi nori snacks. I also made a quick Japanese cucumber salad to serve on the side.
My Honest Review of Sushi Bake
My sushi bake was a hit! My whole family loved this super-tasty casserole layered with all the sushi flavors we love. What surprised me the most was that even though sushi is traditionally a lighter meal, the bake was rich, hearty, and comforting — just like a proper casserole. A few squares in and I was satiated, and I was thankful for the fresh, clean bites of cucumber salad. I can see why this is a popular potluck item, because it’s definitely a crowd-pleaser.
If you plan on giving sushi bake a try, remember that you can customize it to your liking. You can mix cream cheese or cucumbers to the spicy crab mayo, add a layer of shiitake mushrooms, and/or garnish the whole thing with tobiko (fish roe) or ikura (salmon roe). I thought the homemade unagi sauce was a delicious addition, but you can also buy pre-made sauce . The wasabi nori snacks that I served mine with gave it a little extra heat that I loved, so I highly recommend using those.
So the next time you’re craving sushi, save the sushi-rolling party for the summer and eat this sushi bake instead. It’s the perfect way to satisfy your cravings while still giving you a dose of winter comfort.
Source : food
Posting Komentar
Posting Komentar